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Yield: 4 servings
Ingredients:
4 (6-ounce) fillets Haddock, Cod, Striped Bass
2 teaspoons Emeril’s Essence or Creole Seasoning
2 tablespoons extra virgin olive oil
1 small sweet onion, sliced crosswise into thin rings
3 small yellow summer squash thinly sliced into rounds
2 teaspoons lemon zest
2 teaspoons orange zest
Salt and Freshly ground pepper
Method:
Preheat the oven to 400 degrees F.
Season both sides of the fish with the Essence. Set aside. Fold four 14-inch squares of parchment paper in half forming 4 rectangles.
Assemble the packets by dividing ingredients evenly on one side of the fold. First, drizzle each piece of parchment with 1/2 tablespoon of the olive oil. Place onions in a single layer, followed by the squash. Place the fish on top and sprinkle the lemon and orange zest over each piece. Season with salt and pepper.
Fold other side of the paper over ingredients; fold the edges repeatedly so that the packets are well sealed. (They need to be airtight.) Place the packets on a baking sheet and bake for 12 to 14 minutes, or until the packets are puffed and the fish is just cooked through (the cook time may vary slightly depending on the thickness of the fish fillets.) Remove from oven, cut packets open carefully, and serve immediately.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Cooking With Kids Episode of Emeril Green.
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