This makes a wonderful, flavorful dish. It was a variation of ‘fish en papillote’, (fish in paper). It has morphed into a baked Tuscan Fish dish.<\/p>\n
I found the “original” recipe in three different places by three different authors, all exactly the same with the same introduction: “I was given this recipe by a professional chef, but have adapted it…”. The original source is suspect.<\/p>\n
I have made some changes as well, such as adding parchment. Wine and lemon don’t play well with aluminum foil and can cause an off flavor.<\/p>\n
Well, the newest version eliminates the packet. It’s a waste of foil and parchment.<\/p>\n
Optional:<\/strong><\/p>\n Preheat oven to 400\u00b0F.<\/p>\n Place the chopped onion<\/strong> in a small bowl and microwave for 2 to 3 minutes, otherwise it is too crisp.<\/p>\n In a large bowl, combine beans, tomatoes, zucchini, onion, garlic, wine,<\/strong> microwaved onion,<\/strong> 1\/2 teaspoon salt<\/strong> and 1\/8 teaspoons pepper.<\/strong><\/p>\n Rinse fish<\/strong> and pat dry. Place the fillets in a wide shallow baking dish.<\/p>\n Optional:<\/strong> Add 3 shrimp<\/strong> or scallops <\/strong>on top of each fillet.<\/strong><\/p>\n Season fish<\/strong> with remaining salt<\/strong> and pepper.<\/strong> Spoon bean<\/strong> mixture over fish;<\/strong> top with lemon slices.<\/strong> Cover the baking dish and transfer to a baking sheet.<\/p>\n Note:<\/strong> Can be prepared ahead and refrigerated until it is time to bake.<\/p>\n Bake until fish<\/strong> just begins to flake easily with a fork and vegetables<\/strong> are tender, 15-20 minutes.<\/p>\n There is delicious juice in the baking dish that would love to be soaked up in a dense bread<\/strong> like a plain, multigrain<\/strong> or sourdough<\/strong> boule.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Adapted from Taste of Home & others This makes a wonderful, flavorful dish. It was a variation of ‘fish en papillote’, (fish in paper). It has morphed into a baked Tuscan Fish dish. I found the “original” recipe in three different places by three different authors, all exactly the same with the same introduction: “I was given this recipe by a professional chef, but have adapted it…”. The original source is suspect. I have made some changes…<\/p>\n\n
\n<\/span><\/li>\n<\/ul>\n