Ingredients
1 teaspoon (5 mL) olive oil
8 garlic cloves, peeled and chopped fine
1 medium onion, peeled and chopped fine
4 ounces baby portabella mushrooms, sliced
¼ cup (38 g) fresh parsley, chopped fine
1½ tablespoons (22 g) ghee
1 pound (440 g) flounder fillets
salt, black pepper, and paprika to taste
Instructions
1. Cook the garlic, onion, mushrooms, and parsley with the olive oil in a stovetop pan
2. Set aside
3. Cut pieces of foil – large enough to cover and wrap each fish fillet
4. Fold foil edges upward so that it creates a boat-shape
5. Add in a little bit of ghee to each foil boat and place each fish fillet in it
6. Sprinkle with salt, black pepper, and paprika to your desired liking
7. Then top each fish with the cooked stovetop mixture so that it is evenly distributed among all your fillet pieces
8. Double fold all foil ends over fish so that it becomes a sealed packet
9. Place packets on a baking tray and bake them for 25-30 minutes at 350°F (180°C or gas mark 4)
10. Turn oven off and open up foil packets
11. Allow excess moisture to evaporate by leaving cooked fish in oven for an additional 5-7 minutes
Yield
2-4 servings
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
