Jun. 3rd, 2017

rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
2 whole or 4 half tilapia or catfish filets
2 cups (1 pint) mirepoix or shredded carrots
2 bay leaves
Sprigs of tarragon, thyme, or oregano
Lemons (optional)

Cut central veins out of whole filets. If using catfish, soak filets for 15 minutes to 1 hour in Sprite, ginger ale, or lemon water. Rinse fish well in cold water.

Preheat oven to 425 F. Optional: gently sauté veg and herbs in olive oil for a few minutes until the veg start to soften and brown.

Salt and pepper the filets and put each one on a sheet of foil. Put an herb sprig and half a bay leaf on each filet, and cover them with the veg. Add a bit of lemon juice if you have lemons. Fold the foil up into a tightly sealed envelope and bake on baking sheet 10–15 minutes or until fish is opaque and flaky all the way through.

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