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Ingredients:
1 lb fresh fish fillets
1 thin lemon slices
1 butter, to taste
1 salt and pepper, to taste
1 cup chopped mexican mint - marigold lea, ves
Instructions:
Put fish fillets on a piece of buttered aluminum foil or parchment.
Slash the fillets at 2" intervals and insert a thin slice of lemon
into each cut. Dot the fish with butter, salt and pepper, then
sprinkle with Mexican mint marigold leaves. Double-fold the edges of
the foil to seal; fold parchment around the fish, letter style, then
turn the ends under.
Bake the packet no more than 20 minutes in a preheated 350 F. oven.
The fish is done when it flakes easily. Avoid overcooking.
Recipe in Diane Morey Sitton's "An Herb to Know" column in "The Herb
Companion." April/May 1993, Vol. 5, No. 4. Pg. 20. Posted by Cathy
Harned.
Servings: 1
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Foil Baked Fish With Mexican Mint Marigold Recipe brought to you by Mexican Recipes To-Go
