Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Baked Flounder Fillets In An Envelope

  • Two tablespoons and one quarter cup extra virgin olive oil
  • One tablespoon fennel seeds
  • Seven oz flounder fillets
  • Six sixteen inch square sheets of parchment paper
  • Three tablespoons lemon juice
  • Two tablespoons flat parsley
  • Pepper and salt to taste

Preheat the oven to 400 degrees. Slice the parsley. Fold each sheet of the parchment paper in half and then brush with olive oil. Combine the fennel seeds, all the olive oil, parsley, salt, pepper, and lemon juice in a small bowl. Unfold each parchment paper and place on fillet on each one and gently sprinkle the blend from the bowl over the fish. Fold the paper over and seal by pressing the edges after brushing with water. Place on a baking sheet and bake for 15 minutes. Serve right away on a dinner plate.

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