FISH IN FOIL
The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.
Provided by Denyse
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
- Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
- Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 7.5 g, Cholesterol 67 mg, Fat 10.9 g, Fiber 3 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 1849.6 mg, Sugar 0.2 g
CHINESE BAKED FISH IN FOIL
Make and share this Chinese Baked Fish in Foil recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- In a cup, mix soy sauce, and sesame oil until well combined.
- Set mixture aside.
- Tear off 4-12 inch squares of aluminum foil; Place 1 fish filet on one side of each square.
- Sprinkle each filet evenly with some sliced scallion, diced red pepper, diced cucumber and minced ginger; then drizzle each filet with 1 teaspoon soy sauce mixture.
- Fold foil over filets to make packets and seal edges tightly.
- Place packets on a baking sheet; bake for 10 minutes.
- Open packets at the table, being careful of steam.
STEAMED FISH WITH GINGER & SPRING ONION
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
- Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.
Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
SIMPLE BAKED FISH IN FOIL WW
This is so simple, I can't believe I couldn't find it anywhere on zaar. The onion keeps the fish from drying out and gives a lovely mild flavor. We especially like Telipia, but any white fish can be used, as well as any of your favorite fish seasonings. We like lemon pepper or Dominant One (an all seasoning mix from hubby's Indiana hometown spice factory www.marionkay.com). Fresh fish from a camping trip is good also, in fact this method is great for outdoors, as it can be cooked on the grill for 20 min, clean up is a snap, just toss the foil.
Provided by BakinBaby
Categories Tilapia
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using).
- Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.
- Serve with fresh lemon if desired.
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- Trim the ends off the spring onions (both stem and dark green part) and peel off any rough outer layer. Cut them in to roughly 2-3 inch (5-7cm) pieces and slice them in half lengthwise. Cut the ginger in to thin slices and peel and slice the garlic.
- Line a baking dish big enough to hold the fish with a piece of foil that is big enough to wrap the fish with a bit of extra to fold together. Put roughly 1 onions-worth in a layer at the bottom of foil ad top with a couple slices of both garlic and ginger (see pictures above for this and next step).
- Make two cuts into either side of the fish then rest it on top of the onion, garlic and ginger slices. Put a couple more pieces of onion, ginger and garlic in the cavity then cut the last of the garlic and ginger in to smaller pieces to fit in the cut on the side of the fish. (Alternatively, just lay on top.) You should still have around 1 onion left.
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