 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
A melt in your mouth pocket cooked fish with rosemary good enough to chew off the stem. I am always asked for this recipe, which I developed to serve my recent Rosemary craving. Ingredients:
2 salmon fillets |
4 sprigs fresh rosemary |
3 tablespoons olive oil |
3 -4 garlic cloves |
salt |
pepper |
1 tablespoon honey |
Directions:
1. Place salmon filets on a large sheet of foil that is big enough to fold into a pocket or envelope around the fish when closed.
2. Season the fillets with salt and pepper to taste.
3. Cut garlic in thin slices and place on top of fillets.
4. Drizzle honey on top of the fish.
5. Place 2 sprigs rosemary on each fillet, you may choose to break them in half or at various intervals to release more flavor.
6. drizzle with olive oil and a dash more salt.
7. Fold up the tin foil sheets to completely seal in the fish, leaving no holes or gapes.
8. Cook in a 180°C/375°F degree preheated oven on a baking sheet.
9. Check for doneness after 10 minutes by gently folding open the foil (be careful, steam will escape!) and looking for flakiness with a fork and no translucent color. May require additional time.
10. If using frozen fish, begin checking for doneness after 15-20 minutes.
11. Serve hot, warm or cold.
12. Can cook with potatoes or sweet potatoes prepared in the same fashion.
13. Enjoy.
|
|