Haddock with Mushrooms & Baby Artichokes
4 (6 oz.) haddock fillets (¾ in. fillets, all the same size)
2 oz. thinly sliced white mushrooms, divided into 4 portions
8 baby artichokes in water, drained and thinly sliced divided into 4 portions
2 Tbsp. unsalted butter, cut into 4 portions (cut portions into small pieces)
4 tsp. balsamic vinegar, divided into 4 portions
4 (¼ tsp. portions of dried basil leaves)
Fresh ground black pepper
Preheat oven to 450 degrees F. Place a rimmed baking pan on the middle shelf of the oven.
Cut four 14 in. by 18 in. pieces of heavy duty aluminum foil. Fold each foil piece in half, to make each piece 7 in. by 18 in.
Season each side of fish fillet with salt and black pepper. Unfold foil and place one fillet in center of each piece of foil.
Add one portion each of mushrooms, baby artichokes, and butter evenly on each fillet.
Pour one portion of balsamic vinegar on each fillet.
Sprinkle ¼ tsp. of dried basil on each fillet.
Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold two or three times inward to seal the sides of the pouch.
Repeat with the remaining fish fillets.
Place the 4 packets on the preheated baking pan. Cook for 10 to 12 minutes, depending on size of fillet. Internal temperature of the fish should be about 140 degrees F.
Place one packet on each dinner plate. Cut open packet to expose the fish/vegetables, be careful of the steam coming out of the packet. Slide fish and sauce onto plate.
Makes 4 servings
140 calories, 11 grams protein, 6 grams fat, 150 mg. sodium
Recipe by Chef Jerry Levine; Nutrient Analysis by Marcia Richards MEd RD MCHES