Best Parchment Cooked Fish With Morels Spring Garlic And Thyme Recipes

TILAPIA PARCHMENT PACKETS

Tilapia Parchment Packets image

Buttery, light, flaky tilapia baked in parchment. That sounds fancy but is really tasty and easy to make!

Provided by Act Like a Lady Eat Like a Man

Categories Seafood Fish Tilapia

Time 4h55m

Yield 6

Number Of Ingredients 10

Ingredients

1 stick unsalted butter, softened
1 tablespoon basil pesto
7 sheets parchment paper
2 medium red potatoes, cut into thin strips
1 yellow squash, cut into thin strips
1 yellow onion, diced
2 tablespoons olive oil
6 tilapia fillets
1 pinch sea salt and ground black pepper to taste
6 tablespoons white wine

Steps:

Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Mix potatoes, squash, and onion together.
Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.
Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.
Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.
Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.

Nutrition Facts : Calories 376 calories, Carbohydrate 14.9 g, Cholesterol 82.5 mg, Fat 22.7 g, Fiber 2.2 g, Protein 25.5 g, SaturatedFat 11 g, Sodium 131.5 mg, Sugar 1.6 g

SAUTEED MOREL MUSHROOMS

Sauteed Morel Mushrooms image

Rich, nutty, earthy, lightly browned mushrooms in a light layer of butter and herbs with just the slightest tinge of lemon. The lemon juice and zest cut the richness of the mushrooms and butter, and bring the flavors together for me. Serve on a steak, over pasta with a touch of added cream, on toasts with some goat cheese, as a side dish with a bit of shaved Parmesan cheese, over sauteed asparagus, or tossed with roasted potatoes and a handful of arugula.

Provided by Karen Rankin

Categories Mushroom Recipes

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

½ pound morel mushrooms
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper, or more to taste
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
½ teaspoon lemon zest

Steps:

Brush mushrooms clean. Trim ends and cut mushrooms in half lengthwise.
Heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms, salt, and 1/4 teaspoon pepper; stir gently with a spatula to evenly coat mushrooms with the oil. Cook, stirring often, until mushrooms begin to brown and soften, 4 to 5 minutes.
Add shallots and thyme, then turn heat to medium. Cook, stirring often, until shallots soften and just begin to brown, about 4 minutes. Add butter, parsley, and lemon juice; stir to melt butter and blend ingredients.
Remove from heat and sprinkle with lemon zest and additional black pepper if desired. Serve hot.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 25.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.2 g, Sodium 484.3 mg, Sugar 1.8 g