Parchment Wrapped Fish

Recipe by Charmed
READY IN: 11mins




  • Preheat an oven to 475 degrees F.
  • Cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
  • Using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
  • Then fold each rectangle in half to form a square with the greased sides facing each other.
  • Set aside.
  • If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
  • Add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
  • Open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
  • Leave at least a 2 inch border between the vegetable and the edges of the paper.
  • Rinse the fish under cold running water and dry with paper towels.
  • Place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
  • In a small bowl, mix together the tequila and the lime juice.
  • Spoon 2 tablespoons of the tequila mixture over each piece of fish.
  • Drizzle each piece of fish with about 1 1/2 tsp.
  • of the melted butter and season with salt and the ground ancho or other chile powder.
  • Place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
  • Refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
  • Place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
  • Transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
  • It is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
  • Be awre that with this cooking method you are unable to test the fisih to see if it is donw.
  • You have to rely on judging the cooking time based on minutes per inch of thickness.
  • Note that soft-fleshed fish does not work well with this recipe because it cooks too soon.