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Thursday, May 5, 2011

Tilapia Baked in Parchment

The past weekend, our eldest daughter flew down from NY for a visit with us. It was soo great to see her, and admire the woman she has become. Striving for a healthy lifestyle, I made  a sinple low fat fish dinner  for us. Any mild fish will do, baking opposed to frying, reduces the fat and calories, wrapped in parchment and baked retains all the juices and flavors.
Picked some herbs from the garden, parsley, chives, thyme, rosemary, minced some garlic, sliced some grape tomatoes, meanwhile the tilapia was brining in a solution of 1/2 cup kosher salt, 1/2 cup sugar per gallon of water.I only needed a pint of brine, so reduced accordingly, added some granulated garlic, dried rosemary, and thyme, brought the mixture to a boil, rmoved from heat allowed to cool completely before adding fish filets and then placed in fridge to brine for about 1& 1/2 hours.

  Time to assemble:

Minced the herbs,rosemary,thyme,parsley chives, sliced garlic and tomatoes
place  filet on the parchment paper ,added the herbs,garlic,tomatoes and drizzeled with some olive oil
This is actually a chicken breast wrapped in parchment as an example of how it should be sealed, as i forgot to photo the fish. I baked the wrapped packages  in a glass baking dish for 20 minutes at 350
Cut off top of parchment, served with a wild rice blend, and julienned sauted veggies. ( I used my titan juliener, to do the veggies, works great ) Everyone loved the dinner

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