Wednesday, November 12, 2008

Fish and Shrimp in Parchment

This is a simple meal to prepare ahead of time since it's basically just assembling some already frozen ingredients into a little packet of foil or parchment paper. Fish should be eaten fairly soon if you have some in a bulk cooking day line-up. Make sure it's at the front of your freezer so you can grab it earlier in the rotation. It's a nice change from some of the more typical, heavier freezer meals like lasagna or chicken pot pie.

Recipe from Meals for a Month

  • 4 (6-oz.) frozen fish fillets
  • 2 c. medium shrimp (I leave off because we don't like shrimp)
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 2 c. frozen sugar snap peas
  • 2 T. olive oil
  • 1/2 t. salt
  • 1/8 t. pepper
  • 1/2 t. marjoram
  1. Cut four 14x10-inch pieces of heavy duty foil or parchment paper. Place one frozen fish fillet in center of each piece and top with frozen shrimp. Remove seeds from lemon slices and divide among packets. Sprinkle with garlic and top with sugar snap peas. Drizzle each with olive oil and sprinkle with salt, pepper, and marjoram.
  2. Fold sides of foil or parchment around the fish and vegetables and seal with a double fold. Wrap again in freezer paper or heavy duty foil, label, seal, and freeze.
  3. To thaw and cook: Preheat oven to 450 degrees. Remove top layer of paper or foil from packages and place packages on cookie sheet. Bake packages for 18-25 minutes, until shrimp are pink and curled, fish flakes easily when tested with a fork, and snap peas are hot. Open carefully at the table.
Serves 4

1 comment:

Bridgette Boudreaux said...

These were really good!