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Posted on Oct 8, 2007 in
Easy Foil Baked Fish

One cooking technique that is very minimal and simplistic, is cooking fresh fish wrapped in foil. Below is a recipe that I like to do, can be made one day in advance and is very easy. The flavor profile of this recipe is Mediterranean, but any combination can work with assorted game fish. Curry, Sweet-Sour, Spicy, Coconut-Ginger, Black Pepper, BBQ etc., any flavors can be used.

Serves 6

6 ea. 6-8 oz.White Flesh Fillets,(Salmon works too)

3 ea. Red Skin Potatoes, Sliced thin, Seasoned with S&P

2 ea. Zucchini, Sliced Thin, Seasoned with S&P

2 ea. Yellow Squash, Sliced thin, Seasoned with S&P

4 oz. Sliced Mushrooms

2 ea. Ripe Tomatoes, Diced, Seasoned with Italian Dressing

2 Tbsp. Fresh Chopped Thyme & Basil

1 Cup White Wine

Salt & Fresh Ground Black Pepper

8 Ozs. Sweet Butter, Sliced

Take 6 pieces of Aluminum Foil 15" by 8". Season each ingredient listed above by themselves. Start by placing a layer of Sliced Potatoes in the center of the foil. Next place the fish fillet on the potatoes and then layer the Zucchini, Yellow Squash, Tomatoes, Mushrooms & Herbs. Place the sliced Butter on top and start to fold the foil around to create the beginning of a pocket. You can now drizzle some Wine on the fish as this will help create steam during the cooking process. Finish folding the foil over so it is basically completely sealed to eliminate any liquid draining out. Place the foil pouches on a pan and place in a 350 oven to bake for 20-30 minutes. Using a thermometer, probe the foil to make sure it has cooked to a temp. of 140. Remove from the oven and let rest for 15 minutes. The carry over cooking will raise the temp. to the required 145. Place foil on individual plates and serve. You should also have some artisan bread to soak up the liquid that is created from all of the ingredients. Convection ovens will cook this quicker so keep an eye on your oven time.

You can make this one day in advance so when you return home you simply turn on the oven and cook it.