Thursday, May 29, 2008

Haddock Florentine

Another installment of fish cooked in parchment yielded this simple twist on a classic recipe. My husband wanted to know why there wasn't more ("Because I feed you, remember? So you don't overfeed yourself...").

HADDOCK FLORENTINE IN PARCHMENT

1 tomato, sliced
1/2 pound frozen spinach
4 slices swiss cheese
1 pound boneless haddock fillets
sliced mushrooms
chopped scallions
butter

Lay the half tomato slices in a line on each piece of parchment, approximately the dimensions of the fish. Put 1/4 of the spinach on each liine of tomatoes, and top with one slice of cheese. Put the fillet atop the cheese, divide the spinach evenly between each portion, top with mushrooms (if desired) and scallions, and put the second slice of swiss cheese on top of the whole thing. Fold the top of the parchment over, then roll the ends closed. Bake at 500 for 12 to 15 minutes, and serve immediately. Can also be made in foil on a hot grill.

1 comment:

Pam said...

Parchment pouches is one of my favorite ways to cook fish. It keeps it so moist!