Fish in Foil is one of those recipes that you realise saves you time, money and effort. Creating the parcels ensures all of the goodness and juices are used to steam the fish. It also prevents having to clean the cooker afterwards as there is no splashing. This recipe is very versatile and can be cooked in an oven but also on a bbq. Wrap the fish up as usual and place over the medium heat part of the bbq coals. The best fish to use is Cod, Salmon, Haddock and Mackerel. Also this is a superb Vegetarian Dish which many carnivores will love.
Fish in Foil
- Preheat the oven to 220C
- Place two pieces of tin foil on top of each other. Make sure each piece is large enough to wrap the fish all of the way around and crimp. This gives two layers to prevent leakages. Brush 1/2 tbsp of olive oil on the top layer of foil.
- Rinse the fish fillets with cold water and check for any bones left. Dry the fish with paper towel and place skin side down on the foil.
- Brush the remainder of the oil on to the flesh of the fish.
- Place the garlic and herbs on top of the fish and squeeze the 1/2 lemon over the fillets.
- Fold the foil all the way around the fish and create a parcel so that it steams in its own juices,
- Place the foil parcel on to a preheated baking tray and put in the oven.
- Bake for about 12 - 15 minutes but check after about 12 minutes to see if the fish is cooked. It should be opaque.
- When cooked, remove the fish from the foil and pour the cooking juices over the fish.
- Serve with rice and seasonal vegetables for a superb simple meal.