1 pound Acadian RedFish skin partially
Local grape tomatoes (halved – bought at Emery Farm)
1/2 clove garlic chopped (bought at Emery Farm today)
Baby potatoes (halved) from the Little Potato Company
1 lime ( squeezed for juice )
Divide into 3 portions and arrange the Acadian Redfish fillets on parchment paper.
Drizzle olive oil over fish and then portion out the chopped garlic, halved grape tomatoes, halved baby potatoes around the fish fillets. Squeeze lime juice for taste on the mixture.
Fold up each parchment paper into a packet and place on cookie sheet.
Bake at 400 for 10-15 minutes.
Remove from oven and open each parchment packet and place on dinner plate.
Additionally bought (at Emery Farm) 1 pound of local fresh picked asparagus, sautéed with butter separately and then add a portion of the asparagus to each parchment paper packet when serving on the dinner plate.
The parchment cooking method allowed the flavor of fish to stay strong, complimented by local ingredients. -Breeda Lagan Roye