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Ingredientes
- four (20 by 15-inch) pcs of parchment paper vegetable oil for brushing the parchment four (6 to 8-oz) skinless flounder or possibly orange roughy fillets twelve 1/4-inch-thick tomato slices
- 8 x Kalamata or possibly other brine-cured black pitted and sliced olives - thin
- 1/2 tsp dry warm red pepper flakes
- 1 1/2 Tbsp. unsalted butter cut into bits the zest from 1/2 orange removed with a vegetable peeler and cut into thin julienne strips
- 4 x fresh herb sprigs such as sage, thyme, or possibly parsley
Direcciones
- On a work surface brush 1 of the pcs of parchment with the oil, turn it
- over, and brush the other side with the oil. Arrange a second piece of parchment on top of the first, brush it with the oil, and layer the remaining 2 pcs on top in the same manner. Season the fish with salt and pepper, arrange 1 of the fillets on one half of the top piece of parchment, and top it with 3 tomato slices, one fourth of the olives, 1/8 tsp. of the red pepper flakes, one fourth of the butter, one fourth of
- the zest, and 1 herb sprig. Fold the other half of the parchment over the
- fillet, beginning with a folded corner twist and fold the edges together forming a half-heart-shaped packet, and seal the end tightly by twisting it. Make 3 more packets with the remaining parchment and ingredients in the same manner. (Alternatively, the fish mix can be wrapped in sheets of foil, oiling only the inside.) Bake the packets on a baking sheet in the middle of a preheated 450F. oven for 10 min and cut them
- open before ser ving.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 22g | |
| Calories 153 | |
| Calories from Fat 152 | 99% |
| Total Fat 17.28g | 22% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 2mg | 0% |
| Potassium 8mg | 0% |
| Total Carbs 0.09g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.19g | 0% |
