Wednesday, October 2, 2019

Whitefish with Lemon, Rosemary and Onions from author @DarylWoodGerber

From Daryl

As we move into the fall season, knowing there are going to be sweet treats to tantalize me until the cows come home, I focus my main meal on protein and vegetables.  That way I know I'm promising my body balance.  Boring if done plain. So I like to spice up things like basic white fish and chicken with light sauces.

Grilled onions or grilled mushrooms are always a good go-to addition.  They add so much texture. Or chopped veggies, olives, etc. 

In California we plant a lot of drought-tolerant plants. One of the mainstays is rosemary. It really loves the dry heat. So right outside my kitchen door I have a hillside filled with it. Lucky me. It's one of my favorite flavors as well as aromas. Rub rosemary between your fingertips and inhale. Yum.

Of course, with this kind of sauce for fish or chicken, you can tweak as you desire. Use a different fresh herb. Use scallions or green onions, or simple another vegetable like zucchini or broccoli, diced. The combinations are endless.


2 tablespoons butter, divided
1/4 large sweet onion, sliced
1 piece white fish, about 6 ounces
1-2 teaspoons fresh rosemary springs
juice of 1/2 lemon
salt, to taste

Preheat the oven to 400 degrees F.

In a saucepan, melt the butter and saute the onion until tender, about 5-7 minutes.

In a large piece of parchment paper, place the white fish,  extra butter, the onions, the rosemary and the lemon juice. 

Twist the ends of the parchment paper to seal the meal. Set it in a pan with edges.

Bake the fish for 20-22 minutes in a hot oven. Be careful when unfurling the parchment. It will be steamy inside.

Serve hot, with your favorite side dish.

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  1. A lovely cooking idea.
    When I was young my girl scout troop would go camping on weekends. Friday night dinner was always fish because of the Catholic members of the troop. We'd put a piece of cod and thinly sliced veggies in a package of foil and cook them in the fire embers.

  2. My husband and son would love this recipe! Can’t wait to try it!