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Recipe

Emeril's Fish In A Bag

  • Yield: 4 servings

Ingredients

  • 6 tablespoons plus 2 teaspoons olive oil
  • 4 6-ounce fish fillets (such as pompano, scrod, snapper, flounder, grouper, haddock, tile, or sole)
  • 4 tablespoons Creole Seasoning, or to taste
  • 2 large yellow onions, sliced in rings
  • 8 Italian plum tomatoes, cut in 1/2-inch slices
  • 1 teaspoon salt
  • Black pepper
  • 4 teaspoons minced garlic
  • 2/3 cup chopped fresh basil

Directions

  • Preheat oven to 425 degrees F. Fold 4 sheets of parchment paper (16 1/2 by 24 1/2 inches) in half, and clip off 2 open corners, rounding them to create an ear shape. Open sheets (now oval-shaped) on a flat surface and brush each with 1 tablespoon of the oil. You can use aluminum foil, if you can't find any parchment paper, but the effect will not be as elegant. Sprinkle each fish fillet all over with 1 tablespoon of the Creole seasoning. Pat seasoning in with your hands and place each filet on the lower half of a parchment sheet. Top each with 1/4 of the onion rings and 2 sliced tomatoes; sprinkle with 1/4 teaspoon of the salt and 8 turns of the pepper, 1 teaspoon of the garlic and 1/6 cup of the basil. Drizzle each with 1 teaspoon of the oil.
  • To close bag, fold top of paper over fish and vegetables. Fold bottom edge over top, folding and twisting until sealed all around. Turn package over and place on an ovenproof plate or place all 4 on a baking sheet. Brush top of each package with 1 teaspoon of the remaining oil. Bake until paper puffs up and turns golden brown, about 20 minutes. To serve, carefully transfer packages to plates, slit top with an Ax and fold back paper. Serve steaming hot.