Fish en Foil
Your days of relying on Goldfish snacks to satisfy your seafood cravings are over. This week, we are going to make some actual delicious fishes, and we’ll do it without Autolyzed Yeast Extract. How? By harnessing the power of aluminum foil!
Cooking fish in foil is a simple, modern-day take on the traditional French method called en papillote. It’s fast (though not necessarily furious), and especially nice because of the big reveal at the end—it’s like opening up a tender, succulent present from your past self.
You can have a lot of fun with this cooking method by accessorizing your fish with long-lost treasures from your pantry. Steak seasoning? Random leftover half an onion? Basil leaves? Salad dressing? Sure! Toss it all in the foil packet and its flavor will delicately infuse the fish as it cooks. You can even put in fresh veggies to steam.
An important tip on fish-buying: while this recipe works well with pretty much any white-fleshed fish fillet, many fish species are endangered by overfishing, and many fishing methods are harmful to the ocean. Use this handy guide from the Monterey Bay Aquarium to help you procure dinner responsibly.
baking sheet or pan
6 oz. fish fillets (such as cod, haddock, tilapia, flounder) 1 or 2
various seasonings, garnishes, veggies optional
Lesson Gallery... Yum yum.
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