Frank's Recipes! Orange Roughy in Parchment

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Orange Roughy in Parchment

Yield: 2 Servings

1 each Carrot; Julienned
6 each Chinese Pea Pods; Whole
12 oz Orange Roughy Fillets; 2-6oz
1/4 cup Lime Juice
1 Paprika
3 tablespoon Stuffed Olives; Sliced
2 tablespoon Capers
2 tablespoon Parsley; Chopped

Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in 1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in. Place one half of the carrots and peapods in the center of the foil. Place a fillet on top of the vegetables. Pour one half of the lime juice over the fillet and sprinkle with paprika. Scatter some of the sliced olives and capers over the top of the fillet.

Sprinkle some of the chopped parsley on top of the capers. Fold the edges of the parchment or foil to completely enclose the fillet and seal them. Place on a baking sheet and bake 8 to 10 minutes. To serve, place the packet on a serving dish, and cut a slash in the top. Open slightly to let the steam escape and serve.