Fish in a Pouch
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 396
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 30
- Cholesterol
- 163
- Sodium
- 713
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
Baby Bam:
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 3 times 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.