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Redfish in parchment

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Ingredients for 4 servings:

  • 800 g redfish fillet(s)
  • 1 bunch tarragon, chopped
  • 1 lemon(s), organic, cut into slices
  • 2 shallots, diced
  • 2 tbsp capers, coarsely chopped
  • 250 g cocktail tomatoes, quartered
  • 1 salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preheat oven to 200°C. Divide the redfish into four portions and season. Stack four sheets of wax paper on top of each package, center the fish, and spread all the prepared ingredients on top. Seal the packages (I use wooden clothespins). Place on a baking sheet and bake in the oven for 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet spiced apples

Redfish in parchment