1 carrot, julienned
6 chinese pea pods, whole
12 oz orange roughy fillets, 2-6oz
1/4 cup lime juice
1 paprika
3 tbsp stuffed olives, sliced
2 tbsp capers
2 tbsp parsley, chopped
A Recipe for
Orange Roughy In Parchment
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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This Recipe for Orange Roughy In Parchment is one of thousands in the Recipes-to-go Fruit Cookbook.
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| Fran Lebowitz |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This is a recipe for Orange Roughy In Parchment from the recipe cookbook of Recipes-to-go (Fruit)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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| Elizabeth Russell |
Preheat the oven to 425 degrees F. (220 degrees C.).
Cook the carrots in 1/2 cup of water for 5 minutes.
Drain and set aside. Cut the parchment or foil into 2 large pieces,
big enough to wrap each fillet in.
Place one half of the carrots and peapods in the center of the foil.
Place a fillet on top of the vegetables. Pour one half of the lime
juice over the fillet and sprinkle with paprika. Scatter some of the
sliced olives and capers over the top of the fillet.
Sprinkle some of the chopped parsley on top of the capers. Fold the
edges of the parchment or foil to completely enclose the fillet and
seal them. Place on a baking sheet and bake 8 to 10 minutes. To
serve, place the packet on a serving dish, and cut a slash in the
top. Open slightly to let the steam escape and serve. Each 1 package
serving contains: Cal Prot Carb Fib Fat Fat Chol
Sodium
Serves: 2
Orange Roughy In Parchment Recipe brought to you by Recipes To-Go