Foil Baked Fish is one of those dishes that every cook should have in the larder. Use a liquid such as fish stock, white wine or lemon juice with a little butter, salt, pepper and seasonings of your choice. Then seal the fish in foil to make a simple dish that is hard to beat. Want prepare a delicious fish recipe but don’t want to clean your oven afterwards? This is your recipe saviour. The foil wrapping keeps the fish and other ingredients moist and steaming hot without the oven being splashed. Served on a bed of Mexican Rice – Arroz a la Mexicana or Mushroom Wild Rice or many more choices available.
- 6 cups fresh spinach leaves 1-1.5 L
- 6 oz fish fillets salmon/halibut/cod
- 1/2 tsp ground cumin 23 ml
- 1/2 tsp crushed red pepper flakes to taste, 2 ml
- 3 tbsp orange juice 45 ml
- 3 tbsp olive oil 45 ml
- 2 tsp fresh ginger grated, 10 ml
- 3 large scallions
- 2 large carrots thinkly sliced
- 1 pinch Salt to taste
- 1 pinch ground pepper to taste
- Set out 4 to 6 rectangles of aluminum foil about 10x12 inches (25x30 cm).
- Divide the spinach among the pieces of foil, mounding it in the center.
- Season the fish fillets with cumin, red pepper flakes, salt, and pepper and place on top of the spinach.
- Whisk together the orange juice, olive oil, and ginger and drizzle over the fish.
- Sprinkle with the chopped scallions and carrots slices.
- Wrap the foil around the fish, folding the edges over to seal them.
- Bake in a preheated 350F (180C) oven for 15 to 20 minutes, depending on the thickness of the fish.
- Cut the foil pouches open carefully-the escaping steam will be very hot-before serving.