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id 58
Name Salmon-Veggie Bake
Main Dish Category Main Dish
Secondary Dish Category
Main Ingredient Salmon
Other Ingredient
Number of People 4
List of Ingredients 1 lb. fresh or frozen skinless salmon, orange roughy, cod, flounder or sea bass filets, about 3/4 inch thick
2 c. thinly sliced carrots (about 4)
2 c. sliced fresh mushrooms
1/2 c. sliced green onions (about 4)
2 tsp. finely shredded orange peel
2 tsp. snipped fresh oregano, or 1/2 tsp. dried crushed oregano
4 cloves garlic, halved
1/4 tsp. salt
1/4 tsp. black pepper
4 tsp. olive oil
salt and black pepper
2 medium oranges, thinly sliced
4 sprigs fresh oregano (optional garnish)
Description Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving pieces, if necessary. Set aside.

In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside.

Tear off four 24 inch pieces of heavy foil. Fold each in half to make four 18 X 12 inch pieces.

Preheat oven to 350 degrees. In a large bowl combine carrots, mushrooms, green onions, orange peel, oregano, garlic, the 1/4 tsp. salt, and the 1/4 tsp. pepper; toss gently to combine.

Divide vegetables among the 4 pieces of foil, placing vegetables in center of each piece. Place one piece of fish on top of each portion of vegetables. Drizzle one tsp. of the oil over each piece of fish. Sprinkle each lightly with additional salt and pepper, top with orange slices and, if desired, a sprig of oregano. Bring together two opoosite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.

Bake in a 350 degree oven about 30 minutes, or until carrots are tender and fish flakes easily when tested with a fork. Open slowly to allow steam to escape. Transfer the packets to plates.
Time
Cooking Type Bake
Difficulty (1-5) 0
Notes
Origin American
Image