Fish In A Bag Recipes

FISH IN A POUCH

Fish in a Pouch image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 (8-ounce) white fish fillets such as flounder, sole, cod, scrod, or whitefish
1/8 teaspoon ground white pepper
1/8 teaspoon salt
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley
2 teaspoons Worcestershire sauce
8 tablespoons (1 stick) unsalted butter, softened at room temperature
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Steps:

In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt, and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.
Position rack in center of oven and preheat the oven to 375 degrees F.
Season each fish fillet with 1/2 teaspoon of the Baby Bam.
Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.
Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3 times inward to seal the sides of the pouch.
Repeat with the remaining fish fillets.
Lay the pouches on a baking sheet and place in the oven.
Bake for 20 minutes.
Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam-keep your face away!
Serve immediately.
Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.

COUSCOUS & FISH IN A BAG

Couscous & fish in a bag image

Boost your iron intake with this simple healthy recipe

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 7

Ingredients

1 lemon
100g couscous
25g pine nut , toasted
1 small courgette , thinly sliced
small handful dill , leaves only, chopped
150ml strong vegetable stock
1 haddock , or other white fish fillet

Steps:

Heat oven to 180C/fan 160C/gas 4. Fold a large sheet of foil or baking paper in half and tightly fold one side to seal. Grate the lemon zest and mix with the couscous, pine nuts, courgette and dill. Season well, then tip into the open 'bag'. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
Lay the haddock on top of the couscous, top with the lemon slices, then carefully pour over the lemony stock. Fold the remaining open sides tightly. Bake for 20-25 mins, depending on how thick your fish is, until the fish is cooked and couscous is fluffy.

Nutrition Facts : Calories 552 calories, Fat 20 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 2.1 grams fiber, Protein 41 grams protein, Sodium 0.46 milligram of sodium

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