Last night, I tried my hand at cooking fish in a pouch and I must say, I am impressed. The fish was highly flavorful, moist and best of all, clean up involved nothing other than throwing the pouch away. There are a million and one combos you could try here but for my first try, I did lemon and capers.
Lemon and Caper White Fish in a Pouch
Serves 2
2 white fish fillets such as flounder or tilapia
1 lemon, thinly sliced into about 6 slices
1 tbsp capers or more, to taste
1 tbsp olive oil
salt, pepper, garlic powder & onion powder, to taste
Parchment Paper
Preheat the oven to 400* and tear off a large sheet of parchment paper, about 18 inches. Place the fish in the middle of the paper, drizzle it with the olive oil and then season with the spices.
Place the lemon slices on the pieces of fish and then top with capers.
Create a pouch with the paper folding it in on all sides. If it seems a bit too loose, just wrap it up into an additional piece of paper. It does not need to be air tight but you don’t want any obvious openings.
Bake in the oven for 12 to 15 minutes depending on the thickness of your fish. Allow the fish to rest in the pouch for about a minute or so and then tear open being sure to watch out for steam.
You can eat this right out of the pouch on your plate to make clean up even easier. Or put it on a pretty plate.
Have you ever cooked fish is a pouch before? What are your favorite flavor combos?
{ 5 comments… read them below or add one }
my hubby doesn’t like the smell of cooking fish in the house (he’s a vegetarian) but i always want to make it whenever he’s not around. this looks like a good way to make it as a single serving!
Lynn @ The Actors Diet´s last blog ..Christy – Infomercial
I haven’t ever cooked fish in a pouch but that looks like a fabulous idea … it’s looks delicious!!
I’ll definitely remember this ; )
Lesley Lifting Life´s last blog ..Candlelit
Hi Christie,
I meant to post yesterday but the day escaped me. I make fish in parchment regularly. I generally use salmon, but I recently made it with cod as well.
I stack:
thinly sliced fennel
a few slices of onion
seasoned fish (with salt & pepper)
One smashed clove of garlic (just hit it once with a chef’s knife)
drizzle olive oil
capers or kalamata olives (my preference)
herbs; basil, or dill, or whatever flavor profile you’re going for.
Wrap & bake as @ 425 for 12-15 minutes depending on the thickness/type of fish.
Yum, that sounds delicious Sue!! I love fennel and haven’t bought any at all this year! You should start your own food blog
I loooooove cooking in pouches. It’s hilarious how elegant they look, because they are so easy and so mess free! And it’s nice and error-proof- it keeps everything moist, and it’s often way too easy to dry out fish.