Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt, and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.
- Position rack in center of oven and preheat the oven to 375 degrees F.
- Season each fish fillet with 1/2 teaspoon of the Baby Bam.
- Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.
- Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3 times inward to seal the sides of the pouch.
- Repeat with the remaining fish fillets.
- Lay the pouches on a baking sheet and place in the oven.
- Bake for 20 minutes.
- Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam-keep your face away!
- Serve immediately.
- Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.
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