Fish in a Pouch

Yield:
4 servings
Ingredients
  • 4 (8-ounce) white fish fillets such as flounder, sole, cod, scrod, or whitefish
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 8 tablespoons (1 stick) unsalted butter, softened at room temperature
  • 3 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery salt
Directions
  • In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt, and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.

  • Position rack in center of oven and preheat the oven to 375 degrees F.

  • Season each fish fillet with 1/2 teaspoon of the Baby Bam.

  • Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.

  • Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3times inward to seal the sides of the pouch.

  • Repeat with the remaining fish fillets.

  • Lay the pouches on a baking sheet and place in the oven.

  • Bake for 20 minutes.

  • Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam-keep your face away!

  • Serve immediately.

  • Baby Bam:

  • Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.

  • Yield: About 3/4 cup


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