Thursday, December 7, 2017


Preparing the fish before placing in parchment paper "packet" although
you can simply put it on the parchment paper to begin with.  You can also
skip the parchment paper and place on greased baking sheet.


I love baked fish, although my husband prefers fried.  I especially love Swai fish (not sure how healthy it is, but I love it!) and I love it cold out of the refrigerator the next day, too with a little mayonnaise.  Yes, I am weird that way.  I will give a recipe for fried fish using this butter as well.  Fried fish is browner in color.

1 lb white fish fillets of choice (0.45 kg)
1 tbsp Garlic Parsley Butter, (15 mL)
  per fish fillet
Seasoning salt, to taste
11/tsp Parmesan cheese, per fish fillet (7 mL)
  (the kind in a bottle)
Garlic Parsley Butter:
1/cup butter (125 mL)
1/cup fresh, chopped parsley (125 mL)
2 tbsp chopped onion (30 mL)
1 tbsp olive oil (15 mL)
2 tsp crushed garlic (10 mL)
11/tsp salt (7 mL)
1/tsp black pepper (2 mL)

Preheat oven to 350°F (180°C).

Rinse and pat fish dry with paper towels.  Sprinkle fish with seasoning salt very lightly on both sides.  Place fish on pieces of parchment paper large enough that they will be able to enclose the fish in a packet.  Place Garlic Parsley Butter on fish and spread evenly.  Sprinkle with Parmesan cheese. Fold all sides of parchment paper and crimp edges to close.  Place on sheet pan.  Repeat with remaining fish.  Bake 15 minutes.  Serve with extra Parmesan cheese, if desired.  Open fish packet and sprinkle fish with paprika for color.

Garlic Parsley Butter:  In food processor, process butter, parsley, onion, olive oil, garlic, salt and black pepper until smooth.

Helpful Hints:  The Garlic Parsley Butter will keep at least 2 weeks in the refrigerator.  Just make sure not to double dip, obviously.  It is also good with Rib-eye steak made in a frying pan.

Yield:  2 servings
1 serving
427.9 calories
45.2 g protein
27.3 g fat
0 g fiber
0.2 g net carbs

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