I absolutely love fish packets! I admittedly didn't enjoy cooking fish other than salmon prior to discovering this method. It is such a simple technique and you can experiment with different spices. What I have included below is my favorite recipe. The fish comes out very tender and full of flavor. You can also cook this on the grill.
2 - 4 rainbow trout fillets, halibut, sole, or your favorite fish
Slices our favorite/preferred small potato such as red or fingerling (3 - 4 sliced potatoes)
1 red pepper cut into strips (4 -5 strips per piece of fish) optional
1 medium shallot, petite diced (roughly 1 teaspoon per piece of fish)
1 tablespoon olive oil or ghee (per piece of fish)
1 teaspoon minced garlic (per piece of fish)
1 teaspoon ground black pepper (per piece of fish)
Slices our favorite/preferred small potato such as red or fingerling (3 - 4 sliced potatoes)
1 red pepper cut into strips (4 -5 strips per piece of fish) optional
1 medium shallot, petite diced (roughly 1 teaspoon per piece of fish)
1 tablespoon olive oil or ghee (per piece of fish)
1 teaspoon minced garlic (per piece of fish)
1 teaspoon ground black pepper (per piece of fish)
Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
Rub fillets with olive oil (ghee), and season with minced garlic, salt, and black pepper. Tear a piece of foil for each piece of fish, about twice the size of the piece of fish. Place each fillet on top of the potatoes, shallots, and red peppers. Carefully seal all edges of each piece of foil to form enclosed packets. Place packets on foil lined 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.
Since I don't have a microwave I reheat the fish in the oven. It also heats up well in the microwave.
Let me know how it turns out!
Salud!
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