Fish in Parchment with Citrus Reduction
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Special equipment: 6 parchment paper squares, large enough to fold into a package around the fillets

Preheat the oven to 425 degrees F. 

Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices. 

Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.) 

In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well. 

Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt. 

Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish. 

Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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