Scrod With Chipotle Butter And Black Beans Baked In Parchmen Recipe

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Servings: 1


Cost per recipe $8.71 view details
  • 3 Tbsp. Unsalted butter, softened
  • 1 x Canned chipotle chili in adobo, minced fine (about 1 Tbsp.)
  • 1/4 tsp Salt
  • 1/2 tsp Fresh lime juice
  •     Six, (15-inch) squares of parchment paper
  • 3 x Plum tomatoes, each cut lengthwise into 6 slices
  •     Six, (6- to 7-oz) pcs scrod or possibly cod fillet, skinned
  • 24 x Pitted green olives, halved lengthwise
  • 1 sm Red onion, cut into 1/4-inch-thick slices
  • 3/4 c. Dry white wine
  • 4 Tbsp. Fresh lime juice
  • 6 sprg oregano, if you like
  •     Six, (7-inch) pcs of kitchen string
  •     Three, (15-oz) cans black beans, rinsed and liquid removed (about 4 1/2 c.)
  • 1 1/2 tsp Minced fresh oregano leaves or possibly 1/2, crumbled tsp. dry
  • 1 Tbsp. Vegetable oil
  • 3 Tbsp. Fresh lime juice.


  1. Make chipotle butter:On a small plate with a fork, blend together well chipotle butter ingredients and chill. Chipotle butter may be made 5 days ahead and chilled, wrapped tightly.
  2. Preheat oven to 400F.
  3. On a work surface arrange 1 parchment square and put 3/4 c. black beans and 3 tomato slices in center. Top tomato and beans with 1 piece of scrod or possibly cod.
  4. Top the fish with 8 olive halves, about one sixth of onion slices, 2 Tbsp. wine, 2 tsp. lime juice, 1 oregano sprig and about one sixth of chipotle butter and season well with salt and black pepper. Gather sides of parchment up over fish to create a large sack and gently squeeze middle of sack together to create a waist. Tie one piece of string tightly but gently around waist of sack and transfer sack to a large shallow baking pan. Make 5 more sacks in same manner with remaining parchment squares and ingredients.
  5. Bake sacks in lower third of oven (being careful which tops of sacks don't touch heating element) 15 to 20 min, or possibly till fish is cooked through.
  6. Divide sacks among 6 plates and at table snip strings with scissors.
  7. Make black beans:In a bowl mix together black bean ingredients with salt and pepper to taste. Black beans may be made 1 day ahead and chilled, covered. Season beans with salt and pepper before using.
  8. Serves 6.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1370g
Calories 1468  
Calories from Fat 1111 76%
Total Fat 124.67g 156%
Saturated Fat 33.29g 133%
Trans Fat 0.35g  
Cholesterol 92mg 31%
Sodium 8099mg 337%
Potassium 1945mg 56%
Total Carbs 70.19g 19%
Dietary Fiber 30.6g 102%
Sugars 23.51g 16%
Protein 12.58g 20%
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