Low-Fat Cajun-Style Fish in Parchment ...delish!

"This is an adopted recipe The original chef comments: "Supermarkets stock several kinds if Cajun spice blends. Check the label to make sure the brand you choose doesn't list salt as the first ingredient, you can off set the the benefits of the dish by adding too much salt." Round out this meal with rice pilaf and a green vegetable or a spinach salad."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
32mins
Ingredients:
5
Serves:
4
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ingredients

  • 4 sheets parchment paper
  • 16 16 ounces pompano fish fillets (any firm fish fillet) or 16 ounces orange roughy fillets (any firm fish fillet)
  • 2 teaspoons cajun seasoning
  • 8 large shrimp, peeled and de-veined
  • 1 tablespoon parsley, chopped
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directions

  • Fold each sheet of parchment in half and cut into a heart shape.
  • Sprinkle both sides of the filet's with the Cajun spice blend.
  • Place fillets on one half of each parchment heart and top with shrimp and a sprinkling of parsley.
  • Fold the edges of the parchment together to seal.
  • Preheat oven to 425 degrees.
  • Arrange parchment packets on a baking sheet.
  • Bake for 12 minutes.
  • Remove from heat and serve fast!

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Reviews

  1. Very easy and tasty. Served with a millet pilaf and steamed broccoli for a healthy dinner. I used catfish since it was on sale. Recommend squeezing some lemon juice over top before serving.
     
  2. I live in MN so I don't have access to fresh ocean fish. I substituted Walleye which is a firm fish. It was tasty and we'll definitely make this dish again. Thank you for posting.
     
  3. I loved this cooking method. It was so easy, took no time and the presentation was beautiful. I used tilapia and it was awesome. This will become apart of our rotation. Thanks for posting!
     
  4. This was the first time that I have cooked fish in parchment and it won't be the last. The full flavor is sealed in. It is so easy and the result was so tasty. Will make this recipe again - I used Red Snapper. Thanks Ms_Bold for another MMmm recipe
     
  5. Very good. I used Thresher Shark and it came out very well. I would add a little lemon juice over the top prior to cooking next time.
     
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