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Ingredients
4 Rockfish fillets, cut into 4 (I'm using 2 thick steaks)
1 medium clove garlic, peeled and chopped
1 ts dried dill, or basil (I have fresh basil, so I'll use that)
1 tb olive oil
1/4 ts salt
Freshly ground black pepper
1 large lemon, thinly sliced (I have Meyer lemons to use)
Preparation
Place a heavy baking sheet in the oven as it is preheating to 450
degrees. Cut 4 pieces of parchment paper into 12-by-15- inch
rectangles. Place a fish fillet in the center of each piece of paper.
Sprinkle with the garlic, desired herb, olive oil, salt and pepper.
Place the lemon slices on top of the fish. Fold the long edges of the
parchment over several times; fold in the sides. Crimp the edges to
seal. Place the packages on the hot baking sheet and bake the fish
for 13 minutes (about 13 minutes per inch of thickness for this method
of cooking). Let each person unfold the individual serving of fish.
4 Rockfish fillets, cut into 4 (I'm using 2 thick steaks)
1 medium clove garlic, peeled and chopped
1 ts dried dill, or basil (I have fresh basil, so I'll use that)
1 tb olive oil
1/4 ts salt
Freshly ground black pepper
1 large lemon, thinly sliced (I have Meyer lemons to use)
Preparation
Place a heavy baking sheet in the oven as it is preheating to 450
degrees. Cut 4 pieces of parchment paper into 12-by-15- inch
rectangles. Place a fish fillet in the center of each piece of paper.
Sprinkle with the garlic, desired herb, olive oil, salt and pepper.
Place the lemon slices on top of the fish. Fold the long edges of the
parchment over several times; fold in the sides. Crimp the edges to
seal. Place the packages on the hot baking sheet and bake the fish
for 13 minutes (about 13 minutes per inch of thickness for this method
of cooking). Let each person unfold the individual serving of fish.
