Lunch: Scrod with Chipotle Butter and Black Beans Baked in Parchment

Ingredients

3 tablespoons unsalted butter, softened
1 canned chipotle chili in adobo, chopped fine (about 1 tablespoon)
1/4 teaspoon salt
1/2 teaspoon fresh lime juice
six 15-inch squares of parchment paper
3 plum tomatoes, each cut lengthwise into 6 slices
six 6- to 7-ounce pieces scrod or cod fillet, skinned
24 pitted green olives, halved lengthwise
1 small red onion, cut into 1/4-inch-thick slices
3/4 cup dry white wine
4 tablespoons fresh lime juice
6 sprigs oregano, if desired
six 7-inch pieces of kitchen string

Instructions

On a small plate with a fork, blend together well chipotle butter ingredients and chill. Chipotle butter may be made 5 days ahead and chilled, wrapped tightly.
Preheat oven to 400 °F.
On a work surface arrange 1 parchment square and put 3/4 cup black beans and 3 tomato slices in center. Top tomato and beans with 1 piece of scrod or cod.
Top the fish with 8 olive halves, about one sixth of onion slices, 2 tablespoons wine, 2 teaspoons lime juice, 1 oregano sprig and about one sixth of chipotle butter and season well with salt and black pepper. Gather sides of parchment up over fish to form a large sack and gently squeeze middle of sack together to form a waist. Tie one piece of string tightly but gently around waist of sack and transfer sack to a large shallow baking pan. Make 5 more sacks in same manner with remaining parchment squares and ingredients.
Bake sacks in lower third of oven (being careful that tops of sacks do not touch heating element) 15 to 20 minutes, or until fish is cooked through.
Divide sacks among 6 plates and at table snip strings with scissors.

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