I was at our local fish market City Fish, Wethersfield, CT picking up Salmon for dinner but the Haddock caught my attention. Quickly I remembered about the abundance amount of basil in my herb garden and we just picked a couple of perfectly ripe tomatoes. Dinner plans have changed.
This is also a great paleo recipe and of course Italian recipe!
This recipe is not only super simple but extremely delicious! Give it a try…
Heat grill to medium almost high temperature
Set out the 4 pieces of parchment paper on your work area. Lay a piece of haddock on each paper. Drizzle with olive oil then season with salt and pepper.
If you want red pepper flakes add them along with Italian seasonings. Top with sliced tomato and basil leaves.
Fold parchment pouch to seal and place on the grill for 12-15 minutes. You will know it’s done when you carefully open one pouch and the fish easily breaks away with a fork.
To serve either place each pouch on a plate for each individual to open their own or open and serve! Add extra fresh basil to garnish.
Note: Here is a tip on how to fold the parchment paper into a pouch.
Bring the sides of the parchment paper together over the fish and hold the ends evenly and close then roll and crease the edges to create a seal. Crimp the rolled side edges flat into the seal so they don’t unroll when the pouch is filled with steam.