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Fish with Carrot Porcini Butter



– 1 1/2 pounds white fish fillets (cod, sole, or tilapia, for example) – 6 tablespoons (3/4 stick) Real California unsalted butter – 1/3 cup 1/8-inch diced carrots – 1/3 cup coarsely chopped dried porcini mushrooms (see tip) – 2 tablespoons white wine – 2 cloves garlic, minced – 2 tablespoons minced red onion – 1 lemon, halved lengthwise, divided – 1 tablespoon chopped fresh rosemary – Salt – Pepper – Chopped fresh parsley, for garnish (optional) Special equipment: 4 12-inch squares parchment
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Prep time: 30 minutes

Cook time: 30 minutes

Preheat oven to 425°F.

Arrange the parchment on a work surface and arrange about 6 ounces of fish in the center of each. Bring two sides of the parchment together and fold them twice towards fish. Fold the other two sides two times and tuck under fish. Place packets on a large rimmed baking sheet, seam side up, and bake until fish is cooked through, 15 to 20 minutes.

Meanwhile, in a medium skillet over low heat, melt butter. Add carrots and cook, stirring occasionally, for 10 minutes. Also while fish is cooking, place mushrooms in a small bowl, cover with hot water, and set aside for 10 minutes.

Drain mushrooms. Add mushrooms, wine, and garlic to carrots and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring occasionally, until all vegetables are tender, about 5 minutes. Squeeze in juice from one lemon half and stir in rosemary. Remove from the heat and add salt and pepper to taste.

Arrange fish packets on plates or a platter and carefully open the parchment. Spoon carrot mixture into packets and sprinkle with parsley, if using. Cut remaining lemon half into wedges, arrange alongside fish, and serve.

Tip: You can substitute dried chanterelle or mixed meadow mushrooms for the porcinis

Per Order:

Serves 4