Here’s a tasty fish dish from our Recipe Library! Our recipe library is a great way to add extra recipes to your custom cookbook or use the library to create a simple quick cookbook for fundraising!
- 1/4 C. butter
- 1/4 C. water
- 1/4 C. dry white wine
- 3 T. fresh lemon juice
- 1/2 tsp. salt, divided
- 1/4 tsp. pepper
- 8 large basil leaves, shredded
- 1 1/3 C. instant white rice
- 1 medium red onion, sliced thin
- 1 small sweet red pepper, cored, seeded and thinly sliced
- 1 C. frozen peas
- 4 flounder, haddock or sole filets
- 1/4 tsp. lemon pepper seasoning
- 1 plum tomato, sliced thin
- 1 loaf semolina bread or any kind
- Lemon wedges for garnish, optional
Preheat oven to 450 degrees. In a small saucepan over medium heat, combine butter, water, wine, lemon juice, 1/4 teaspoon salt, pepper and basil. Heat until butter is melted. Lay 4 squares of aluminum foil on a flat surface. Spread 1/3 cup rice in the center of each piece of aluminum foil. Top with equal amounts of onions, red pepper slices and peas. Sprinkle vegetables with remaining 1/4 teaspoon salt. Top each bundle of vegetables and rice completely with a filet. Sprinkle each filet with lemon pepper seasoning and top with tomato slices. Slightly curl up edges of foil. Divide melted butter mixture evenly among packets. Fold together 2 opposite edges of foil and fold ends up and over to completely seal each packet.
Place packets on a baking sheet. Bake in oven for 20 to 25 minutes. Warm bread in oven during last few minutes of baking time. Carefully open packet, avoiding steam. Serve with warm bread slices and garnish with lemon wedges, if desired. Makes 4 servings.