Ingredients
- 2 flounder fillets
- ¼ tsp salt
- ¼ tsp pepper
- 4 sprigs fresh thyme
- ½ lemon, thinly sliced into 4 rounds
- 4 tsp ghee
- 2 tsp capers
- 2 slices nitrite-free bacon, chopped
- 1 clove garlic, minced
- 1 (5-oz) pkg spinach
- ½ pint grape tomatoes
- ¼ tsp salt
- ¼ tsp pepper
Instructions
Preheat oven to 400°F. Tear off 2 (14- x 12inch) rectangles of parchment paper. Place 1 fish fillet in center of each piece of parchment. Season with salt and pepper. Place 2 sprigs of thyme and 2 lemon slices on each fillet; top each with 2 tsp ghee, and sprinkle with capers. Fold parchment over each fillet, and seal by making overlapping folds along edges. Place packets on a baking sheet. Bake 15 minutes or until packets have puffed up and browned. Carefully cut open packets before serving.
Cook bacon in a Dutch oven over medium heat until crisp; drain, reserving drippings in pot. Add garlic. Sauté about 1 minute; reduce heat to low. Add spinach and remaining ingredients; cook 4 to 5 minutes or until spinach is wilted. Stir in bacon.
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