Fish Baked in Parchment with Lime and Cilantro

Serving Size : 4 Preparation Time :0:15

Amount Measure Ingredient -- Preparation Method
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safflower oil -- to grease parchment
4 large fillets of red snapper, cod, flounder
1 teaspoon grated gingerroot
2 tablespoons sake or rice wine
1 tablespoon lime juice
1 teaspoon grated lime rind
2 tablespoons minced cilantro
1 teaspoon dark sesame oil

1. Preheat oven to 350 degrees F. Lightly oil 4 sheets parchment paper.

2. Place 1 fillet on the center of each sheet of parchment. In a small bowl combine gingerroot, sake, lime juice, lime rind, cilantro, and sesame oil. Spoon an equal amount over each fish fillet.

3. Roll edges of parchment together, forming a packet around fish. Bake for 12 minutes.

4. To serve, unroll parchment packets and slide fish onto plates. Spoon poaching liquid over fish and serve immediately.

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NOTES : Lime and cilantro add a Caribbean flavor to this easy, salt-free entree. Choose fillets of red snapper, cod, flounder, or orange roughy. You can even marinate the fish in the poaching liquid overnight before cooking.

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