Parchment-Steamed Fish
Ingredients
- 6 4-6 oz. U.S. Farm-Raised Catfish fillets
- 6 12-inch squares of parchment paper (or aluminum foil)
- 1 zucchini, halved and seeded, cut into julienne strips
- 1 carrot, cut into julienne strips
- 3 scallions, green tips only, cut into julienne strips
- 3 Tbs. chopped fresh herbs, such as parsley, basil and chives or 1 Tbs. dried herbs or Herbes de Provence
- 1 clove garlic, minced
- 2 Tbs. butter, cut into 12 slices
- 6 Tbs. white wine (may substitute chicken or fish stock)
- 1/2 tsp salt and freshly ground black pepper
Directions
Preheat oven to 400 degrees. Fold parchment squares in half to make a crease down the center and then unfold. Place a Catfish fillet on one side of each square of parchment. Divide the vegetables among the packets of fish. Sprinkle each packet evenly with herbs and garlic. Place 2 slices of butter on top of each fillet; then drizzle each with 1 Tbs. of wine. Season each packet with salt.
Fold parchment or foil in half to cover fillet, then tightly fold in the edges, crimping around each of the sides to seal the packets completely. Place sealed packets on a baking sheet and bake for 8-10 minutes; carefully unfold one side of one of the packets to check fish for doneness. To serve, open packets carefully at the table, taking care to avoid being burned by the steam.
Yield: 6 servings
