Lemon-Infused Fish and Vegetables
photo by Ian Magary
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
4 packets
- Serves:
- 4
ingredients
- 1 lemon, sliced very thin
- 24 ounces salmon fillets (4 fillets, can substitute white fish)
- 12 ounces asparagus, chopped (can sub other veggies like zucchini, red bell pepper, mushrooms, or combine all of these for variety)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1⁄2 teaspoon salt
directions
- Heat oven to 425 degrees. Tear four lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half; unfold. Divide lemon slices among parchment pieces, piecing them in a row; top with fish. Place vegetables beside the fish.
- Whisk together the olive oil, lemon juice and salt; drizzle over the fish. Crimp or fold over the edges to form sealed packets. Place packets on two baking sheets.
- Bake until the packets are puffed and fish is cooked through, 12-15 minutes. transfer packets to serving plates. Cut the top of the packets open carefully (to avoid the escaping steam). Serve.
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Reviews
-
That tasted great! I took your suggestion and made some flounder with onions and tri-color peppers and a couple dashes of mediterranian basil and two sprigs of thyme and a splash of red wine vinegar and reisling wine (I didn't have lemon) plus the other ingredients you mentioned and it turned out very moist and full of flavor! It will definitely be used for future salad and fish nights! I can't wait to try it with asparagus! Thanks!
RECIPE SUBMITTED BY
Epi Curious
Windermere, 48