Lemon Butter Fish Bake
- Cook Time: 8 - 25 minutes
- Servings: 4
- Course: Main Dish
Reynolds Kitchens® Tips
Reynolds Kitchens tip
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Ingredients
- 2/3 cup uncooked couscous
- 1/4 cup sliced green onion
- 1 teaspoon ground coriander
- 3/4 teaspoon paprika
- 1/4 teaspoon hot pepper sauce
- 1/2 cup sliced almonds
- 1/2 cup currants
- 1 can (10 1/2 oz.) double strength chicken broth, divided
- 4 cod, pollock, sole/flounder or halibut fillets* (4 to 6 oz. each), thawed if necessary
- 2 tablespoons melted butter or margarine
- 1 lemon, thinly sliced
- 2 tablespoons chopped fresh parsley
Directions
Step 1
PREHEAT oven to 450°F or grill to medium-high. Spray four 12x18-inch sheets of Reynolds Wrap Heavy Duty Aluminum Foil with nonstick cooking spray, set aside. Combine the couscous, green onion, coriander, paprika, hot pepper sauce, sliced almonds, and currants in a large bowl. Stir in half of the chicken broth.
Step 2
CENTER one-fourth of the mixture on each sheet of aluminum foil. Top with Alaska seafood fillet, butter and lemon slices.
Step 3
BRING up foil sides. Double fold top and one end of packet. Through open end, add one-fourth of remaining broth. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Step 4
BAKE 20 to 25 minutes on a cookie sheet in oven OR
Step 5
GRILL 8 to 10 minutes in covered grill. Sprinkle with parsley before serving.
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