Tuesday, July 31, 2007

Hear Ye! Hear Ye!

Hear Ye! Hear Ye! Oh. Wait. Dinner doesn't involve THAT kind of parchment. No proclamations. No manifestos. Dinner is just a simple affair of perfectly seasoned fish delicately wrapped in heat-proof paper to steam with its own juices in a matter of minutes in the oven. How simple is that? Are you ready for the heralding trumpets? The dish is even low-fat. I do proclaim Parchment Wrapped Cajun Fish a great recipe to land On My Plate.

If you aren't familiar with parchment paper, I recommend making the investment. Near the aluminum foil and plastic wrap, you can often find rolls of the stuff in the grocery stores. If not, cooking stores will also sell rolls or boxes of this silicon coated paper, and of course, like anything you can dream of, you can find it online. Use it to line a baking sheet next time you throw some cookies in the oven; line cake pans when baking layer cakes; line the pan when roasting veggies, and eliminate nasty clean up; and wrap a fish fillet with it and steam in the oven. The uses are endless, and you will wonder what you did before you kept a store of parchment in your kitchen. You will pronounce parchment paper a cooking necessity.


Parchment Wrapped Cajun Fish

4 sheets parchment paper
4 firm fish fillets (I used orange roughy)
2 teaspoons Cajun Seasoning (watch that salt is not the main ingredient)
8 large shrimp, peeled and de-veined
1 tablespoon parsley, chopped

Preheat oven to 425 degrees.
Fold each sheet of parchment in half and cut into a heart shape.
Sprinkle both sides of the fillets with the Cajun seasoning.
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.
Arrange parchment packets on a baking sheet.
Bake for 10-12 minutes. (Serves 4)

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