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This is the easiest, most delicious supper I have made in a long time. I didn't even have to go to the store. I had a couple of salmon fillets in the freezer and knew I could sub them in. So instead of the tarragon I used fresh dill snips and instead of the orange juice I used a little watered down dijon mustard with some added capers. It took me about 10 minutes to have this all ready to pop in the oven. I had a boxed risotto in the cupboard to go with it and a tossed salad. My husband said it was like eating at the bistro down the street! Parchment makes this so easy and super moist and the flavor was Yummmmmy. I'm anxious to try it again using the halibut and orange.

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The Kitchen Engine April 23, 2009
Fish Fillets in Parchment With Asparagus & Orange