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Fish Cartucho Al Gabusho
Courtesy of epicurious
Prep Time: 5 Min.
Cook Time: 20 Min.
What you need:
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+ 15-inch sheet of parchment paper
+ 1/2 lemon, sliced
+ 5 oz. mahimahi fillet
+ 1/2 Tbsp. butter
+ 1/2 Tbsp. olive oil
+ pinch salt and pepper
+ 1 small Yukon Gold potato, chopped
+ 1/4 c. cherry tomatoes, chopped
+ 1/4 c. mushrooms, chopped
+ 1 twig parsley
+ 1 twig oregano
+ steamed brown rice (optional)
What to do:
1. Preheat oven to 400°F. Fold the paper in half and trim with scissors to make a heart shape when unfolded.
2. On one half of the parchment heart place half the lemon slices, the fish, butter, and olive oil, and season with salt and pepper. Pile on the remaining lemon, potatoes, tomatoes, mushrooms, parsley, and oregano.
3. Fold the parchment paper over and fold in the ends all around, creating a pouch that lies on its side. Place on a baking sheet and bake for 20 minutes or until the fish is flaky and potatoes are tender. Serve with brown rice, if desired.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Gabriel Medina, Age 10
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Calories: 372; Total Fat: 14g; Total Carbs: 29g; Protein: 31g;