Fish in a Pouch

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READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.
  • Position rack in center of oven and preheat the oven to 375 degrees F.
  • Season each fish fillet with 1/2 teaspoon of the Baby Bam.
  • Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.
  • Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3times inward to seal the sides of the pouch.
  • Repeat with the remaining fish fillets.
  • Lay the pouches on a baking sheet and place in the oven.
  • Bake for 20 minutes.
  • Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam--keep your face away!
  • Serve immediately.
  • Baby Bam:
  • Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.
  • Yield: About 3/4 cup.
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