Shelly's Recipe

PARCHMENT-STEAMED CATFISH WITH SPRING HERBS AND VEGETABLES

Category: Fish and Seafood

6 catfish fillets (4-6 oz each)
6 (12 inch) squares of parchment paper (or foil)
1 zucchini, halved and seeded, julienne strips
1 carrot, julienne strips
3 scallions, green tips only, julienne strips
3 tbsp chopped fresh herbs, parsley, basil and chives (or 1 tbsp dried Herbs de Province)
1 clove garlic, minced
2 tbsp butter, cut into 12 slices
6 tbsp white wine (or chicken or fish stock)
1/2 tsp salt and freshly ground black pepper

Preheat oven to 400. Fold parchment squares in half to make a crease down the center and then unfold. Place a fillet on one side of each square of parchment. Divide vegetables among packets of fish. Sprinkle each packet evenly with herbs and garlic. Place 2 slices of butter on each fillet; then drizzle each with 1 tablespoon of wine. Season each packet with salt.

Fold parchment or foil in half to cover fillet, then tightly fold in the edges, crimping around each of the sides to seal the packets completely. Place sealed packets on a baking sheet and bake for 8-10 minutes; carefully unfold one side of one of the packets to check fish for doneness. To serve, open packets carefully at the table, taking care to avoid being burned by the steam. Serves 6.