Orange Roughy With Arugula, Garlic And Tomatoes
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 bunches
Arugula (stemmed)1 tbsp
Balsamic Vinegar (*)Directions:
1
Cut garlic slices into thin slivers
2
Fold each parchment in half
3
Cut into half heart shape
4
Open up
5
Place arugula on 1 side of parchment (same size area as size of fish)
6
Sprinkle arugula with half of garlic
7
Season fish with salt and pepper
8
Arrange atop arugula and garlic
9
Top fish with tomato and remaining garlic
10
Sprinkle vinegar over
11
Season with salt and pepper
12
Fold parchment over to enclose fish
13
Crimp parchment edges to seal
14
Transfer fish to baking sheets
15
(Can be made 4 hours ahead
16
Refrigerate
17
) Preheat oven to 350°F
18
Bake until fish is slightly firm, approximately 15 minutes
19
Serve immediately
20
Cut garlic slices into thin slivers
21
Fold each parchment in half
22
Cut into half heart shape
23
Open up
24
Place arugula on 1 side of parchment (same size area as size of fish)
25
Sprinkle arugula with half of garlic
26
Season fish with salt and pepper
27
Arrange atop arugula and garlic
28
Top fish with tomato and remaining garlic
29
Sprinkle vinegar over
30
Season with salt and pepper
31
Fold parchment over to enclose fish
32
Crimp parchment edges to seal
33
Transfer fish to baking sheets
34
(Can be made 4 hours ahead
35
Refrigerate
36
) Preheat oven to 350°F
37
Bake until fish is slightly firm, approximately 15 minutes
38
Serve immediately