Fish in a Pouch

• spices2 teaspoons

  (Baby Bam-recipe follows)

• cod fish fillets (or flounder, sole,scrod, or whitefish)↗4 ounce
• white pepper1⁄8 teaspoon
• minced garlic1 teaspoon
• chopped fresh parsley1 tablespoon
• Worcestershire sauce↗2 teaspoons
• unsalted butter, softened at room temperature↗8 tablespoons
• Baby Bam
• paprika↗3 tablespoons
• salt↗2 tablespoons
• dried parsley↗2 tablespoons
• onion powder↗2 teaspoons
• garlic powder↗2 teaspoons
• ground black pepper↗1 teaspoon
• dried oregano↗1 teaspoon
• teaspoon dried basil↗1
• teaspoon dried thyme↗1
• teaspoon celery salt1⁄2

Step-by-step instructions

1. 1

   In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.

2. 2

   Position rack in center of oven and preheat the oven to 375 degrees F.

3. 3

   Season each fish fillet with 1/2 teaspoon of the Baby Bam.

4. 4

   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.

5. 5

   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 3times inward to seal the sides of the pouch.

6. 6

   Repeat with the remaining fish fillets.

7. 7

   Lay the pouches on a baking sheet and place in the oven.

8. 8

   Bake for 20 minutes.

9. 9

   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!

10. 10

    Serve immediately.

11. 11

    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.

12. 12

    Yield: About 3/4 cup.