Prep 20 mins
Cook 12 mins
This is an adopted recipe The original chef comments: "Supermarkets stock several kinds if Cajun spice blends. Check the label to make sure the brand you choose doesn't list salt as the first ingredient, you can off set the the benefits of the dish by adding too much salt." Round out this meal with rice pilaf and a green vegetable or a spinach salad.
- 4 sheets parchment paper
- 16 ounces shark fillets (any firm fish fillet) or 16 ounces red snapper fillets (any firm fish fillet) or 16 ounces catfish fillets (any firm fish fillet) or 16 ounces pompano fish fillets (any firm fish fillet) or 16 ounces orange roughy fillets (any firm fish fillet)
- 2 teaspoons cajun seasoning
- 8 large shrimp, peeled and de-veined
- 1 tablespoon parsley, chopped
- Fold each sheet of parchment in half and cut into a heart shape.
- Sprinkle both sides of the filet's with the Cajun spice blend.
- Place fillets on one half of each parchment heart and top with shrimp and a sprinkling of parsley.
- Fold the edges of the parchment together to seal.
- Preheat oven to 425 degrees.
- Arrange parchment packets on a baking sheet.
- Bake for 12 minutes.
- Remove from heat and serve fast!
I loved this cooking method. It was so easy, took no time and the presentation was beautiful. I used tilapia and it was awesome. This will become apart of our rotation. Thanks for posting!
This was the first time that I have cooked fish in parchment and it won't be the last. The full flavor is sealed in. It is so easy and the result was so tasty. Will make this recipe again - I used Red Snapper. Thanks Ms_Bold for another MMmm recipe
Very good. I used Thresher Shark and it came out very well. I would add a little lemon juice over the top prior to cooking next time.