Foil-baked fish
Foil-baked fish is one of those non-recipe-recipes, where it’s incredibly flexible based on what you have or want to use, what you’d like to serve with it and how many people you need to feed. In this recipe, you’re essentially steaming the fish inside the foil so it comes out really tender, unlike when you bake or pan sear it directly on heat. The reason I’ve grown to love it, particularly on warmer days, is because it’s fast and cleanup is minimal, enjoy!
What you need
Skin-on white fish fillets (one fish per person, like sea bass or lemon sole)
Lemon slices (2-3 per fillet)
Fresh tender herbs (like dill, chives, parsley or a combo)
Butter or olive oil (to taste)
Kosher salt and black pepper (to taste)
Foil
How to make it
Preheat your oven to 350 degrees Fahrenheit (180/185 celsius).
Remove your fish fillets from the pack and pat dry on both sides, then place on a piece of foil — I recommend one fish (or two fillets) per foil packet, just make sure the foil is large enough to completely seal after the fish is inside.
Season with salt and pepper all over, then top with lemon slices, tender herbs and either small pats of butter or a drizzle of olive oil. Seal the foil pack when done.
Bake for about 10-12 minutes
Serve with a roasted green vegetable, like asparagus or broccoli with lemon and parmesan, a bright green salad and/or crispy baby potatoes.
