Cooking the fish en papillote, in parchment paper or foil, keeps it moist.
Recipe information
Yield
Serves 4
Ingredients
4 large garlic cloves, very thinly sliced
4 large squares parchment paper or foil
2 bunches arugula, stemmed
4 4-ounce orange roughy fillets
2 cups chopped peeled seeded tomato
1 tablespoon plus 1 teaspoon balsamic vinegar*
- Balsamic vinegar is available at specialty food stores, Italian markets and some supermarkets.
Preparation
Step 1
Cut garlic slices into thin slivers. Fold each parchment in half. Cut into half heart shape. Open up. Place arugula on 1 side of parchment (same size area as size of fish). Sprinkle arugula with half of garlic. Season fish with salt and pepper. Arrange atop arugula and garlic. Top fish with tomato and remaining garlic. Sprinkle vinegar over. Season with salt and pepper. Fold parchment over to enclose fish. Crimp parchment edges to seal. Transfer fish to baking sheets. (Can be made 4 hours ahead. Refrigerate.)
Step 2
Preheat oven to 350°F. Bake until fish is slightly firm, approximately 15 minutes. Serve immediately.
Nutrition Per Serving
Per serving: calories
180; fat
8 g; sodium
115 mg; cholesterol
23 mg
#### Nutritional analysis provided by Bon Appétit
