Recipe - Fish En Papillote

4 Fish fillets
2 md Carrots cut into strips
4 15 x 12"
Pieces waxed paper

1 pieces waxed paper 1 tbsp mustard prepared One half tsp honey
One fourth tsp lemon pepper seasoning 2/3 cup onions cut or sliced up

Preheat oven at 450. Prepare a baking sheet lined with foil with cooking
spray. Rinse fillets; pat dry with paper towels. In a small covered
saucepan cook the carrots in a small amount of boiling water about 4
minutes or until nearly tender. Drain well. To assemble each package, fold
each piece of waxed paper in half crosswise. From each, cut out a half
heart shape 6" longer and 2" wider than fillets. (The fold will be the
center of the heart.) Open each heart shape piece of paper. Place a
fillet on the right half of each heart, tucking under any thin edges of
the fillet. (If fillet is less than 1/2" thick, stack fillets to about 1/2"
thickness.). In a small mixing bowl stir together mustard, honey, and
lemon pepper seasoning. Spread mustard mixture over fish portions. Top with
the carrots and onions. Fold left of each heart over the fillet, matching
edges. Starting at the top of each heart, seal the packages by folding the
edges together in a double fold. Fold only a small section at a time to
ensure a tight seal. Then twist the tip of each heart to seal the
packages. (The secret to a beautifully puffed papillote is a tight seal.)
Place the packages on a baking sheet. Bake for 12 to 15 minutes or just
until fillet begins to flake easily and the paper puffs up (carefully open
paper to check doneness.) To serve, cut a large X on the top of each
package, then pull back the paper. Transfer packages to dinner plates.

Recipe By : Better Homes And Gardens Family Favorites Made Lighter

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip