Ingredients
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25Harbor Banks® Skinless Barramundi Filets, defrosted
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4 ouncesCross Valley Farms® Fresh Dill, minced, plus additional sprigs for garnish if desired
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6Cross Valley Farms® fresh lemons, sliced thinly and deseeded
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12 ouncesRykoff Sexton® California unfiltered olive oil
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2 poundsAsparagus
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3 poundsRainbow carrots
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3 ouncesMonarch® crushed garlic
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Monarch Kosher Salt as needed
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Monarch White Pepper as needed
Preparation
Warm oil and garlic over low heat. Set aside to cool.
Cut 12 pieces of parchment paper in half lengthwise. Fold in half.
On one side of parchment, lay out vegetables, then fish filet.
Sprinkle with salt, pepper and minced dill. Drizzle with garlic oil and top with a lemon slice.
Fold parchment in half over fish and crimp edges to completely seal fish inside.
Bake in preheated 400°F oven for 15-20 minutes or until the filet has reached 145°F internal temperature and vegetables are just tender.
Yield: 25 portions