Seafood Baked in a Package
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 tb Lemon juice (garnish)
- 2 tb Chopped fresh parsley
- 1/4 c Dry white wine
- 3/4 lb Uncooked small or medium into serving pieces 1/2" shrimp, shelled and thick deveined
- 1 1/2 ts Garlic puree
- 3 lb Swordfish OR halibut, cut
- 1/3 c Butter, room temperature
- 1 ts Dried tarragon
- Salt and pepper
- 1/4 c Whipping cream
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Mix butter, garlic, lemon juice and tarragon until well blended. Using half of butter mixture, coat one side of fish and place buttered side down on half a sheet of heavy-duty aluminum foil that measures 48 inches in length.
- Place shrimp on top of fish and dot with remaining butter mixture. Pour wine over. Fold other half of sheet over fish; seal and crimp foil.
- Bake 25-30 minutes in upper part of oven.
- Remove fish and shrimp and keep warm on a heated serving platter loosely covered with aluminum foil.
- Pour off juices into a small skillet. Add cream and reduce to 3/4 to 1 cup. Pour over fish, sprinkle with parsley and serve at once. Serves 6 to 8.
- 0-89535-147-1 SHARED BY: Jim Bodle 3/93
Plating
Cookware for this recipe
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Frying pan
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Blender
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Chef's knife
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Cutting board