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    from "Monday-to-Friday Cookbook" by Michèle Urvater

    My editor, Suzanne, suggested I try cooking fish under a blanket of herbs. I did and it was wonderful. It's a recipe that works well with firm fish that is cut thick, like tuna, swordfish, halibut, or salmon.

    All you do is blanket the fish with lots of herbs and bake until done. When the fish comes out of the oven, it is suffused with a faint yet distinctive fragrance. The thicker the fish, the longer it must cook under the herbs and the more flavorful it will be. Keep this recipe in mind for dieters.

    Makes: 4 servings
    Time: 35 minutes

    1 large bunch fresh parsley
    1 large bunch fresh dill or basil
    1 bunch fresh thyme (optional)
    2 pound halibut, salmon, or swordfish steaks or bluefish, tuna, or mackerel fillets
    1 to 2 tablespoons rice vinegar
    Salt and freshly ground black pepper

    Print recipe

    1. Preheat the oven to 400°F for 15 minutes.
    2. Rinse the herbs and chop off their stems. Rub the fish with the vinegar and season with salt and pepper.
    3. Set the fish in a baking pan and cover with the herbs. Bake until the fish is cooked through, 5 to 20 minutes. (It takes a little longer because of all the herbs.)
    4. When the fish is done, discard the herbs and serve the fish hot.
    Second Time Around: Because this is so plainly cooked, leftovers are wonderful tossed with mayonnaise or vinaigrette dressing and used in a salad or as a sandwich stuffer.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Verlasso Farm-Raised Salmon Fillet - $14.99/lb
      Dill - $1.99/ea
     Farm Fresh, bunch
      Italian Parsley - $1.99/ea
     Farm Fresh
      Marukan Rice Vinegar - $3.19/ea
    Optional Ingredients
      Thyme - $1.49/ea
     Farm Fresh
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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