Title: Foil Baked Fish with Mexican Mint Marigold
Categories: Fish, Seasonings, Main dish
Yield: 1 Batch

1 lb Fresh fish fillets
Thin lemon slices
Butter; to taste
Salt and pepper; to taste
1 c Chopped Mexican mint
-- marigold leaves

Put fish fillets on a piece of buttered aluminum foil or parchment. Slash
the fillets at 2" intervals and insert a thin slice of lemon into each cut.
Dot the fish with butter, salt and pepper, then sprinkle with Mexican mint
marigold leaves. Double-fold the edges of the foil to seal; fold parchment
around the fish, letter style, then turn the ends under.

Bake the packet no more than 20 minutes in a preheated 350 F. oven. The
fish is done when it flakes easily. Avoid overcooking.

Recipe in Diane Morey Sitton's "An Herb to Know" column in "The Herb
Companion." April/May 1993, Vol. 5, No. 4. Pg. 20. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini