![]() ![]() ![]() Fold foil over the fish and seal securely. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil. Serve with boiled new potatoes, sautéed broccoli, and tossed salad. Simmer until thickened, about 15 minutes. Serving Suggestions: Plate the fish and squeeze the lemon over the top. Spread the fish out into a single layer, then sprinkle the remaining garlic, thyme, lemon slices and remaining lemon juice over the top. When the butter is almost fully melted, add the fish and spread it into the pan. Add the remaining 1/2 teaspoon of salt to the pan and the butter. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Remove from the heat and stir in oregano. Combine the tomatoes, basil, onions, and olives in a bowl. While the fish is baking, heat a cast-iron skillet over medium-high heat. Add tomatoes, olives, and jalapeño cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes. Drizzle the remaining 1 tablespoon of salt on the fish.īake the fish for 35 minutes. Rub the mixture on both sides of the fish, then place the fish in the baking dish. Combine the garlic, lemon juice, seafood seasoning and 1/2 teaspoon of the salt in a small bowl. Remove the garlic from its skin and chop it. Meanwhile, preheat the oven to 400F (200C).
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