Fish In A Pouch Recipes
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
HOW TO COOK: FISH IN PARCHMENT
This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from halibut to tilapia. If desired, use two or three of the suggested additions below (olives, tomatoes, etc.) to flavor the fish as it cooks.
Time 25m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Place each fish fillet in the center of a 13-inch square of parchment paper. Season fish with salt and pepper and drizzle with oil.
- Arrange citrus slices down the length of each fillet, sprinkle with herbs and scatter additional ingredients, if using, over the top.
- Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal.
- Roll up and crimp the ends to seal. (Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like.)
- Place the packets on a rimmed baking sheet and roast until fish is just cooked through, 10 to 12 minutes for thin fillets like tilapia, and 14 to 16 minutes for thicker fillets like halibut and cod.
- Transfer packets to plates, carefully unwrap and serve.
Nutrition Facts : Calories 270 calories, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 95 milligrams, Sodium 370 milligrams, Carbohydrate 2 grams, Protein 34 grams
FISH EN PAPILLOTE
A recipe for simple, perfect fish en papillote with vegetables. This healthy method for baking fish in parchment results in tender, flaky fish every time!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Place a rack in the center of your oven and preheat the oven to 425 degrees F.
- In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
- Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
- Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
- Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 273 kcal, Carbohydrate 7 g, Protein 32 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 516 mg, Fiber 2 g, Sugar 3 g
FISH IN A POUCH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
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.
More about "fish in a pouch recipes"
FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 1Total Time 45 minsCategory Healthy MealsCalories 420 per serving
- Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle.
- Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding.
- Leave one side open.Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes.
- Drain and leave to cool slightly. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon.
EASY FISH BAKED IN PARCHMENT RECIPE - CHOWHOUND
From chowhound.com
4/5 (10)Category Dinner, Weeknight Dinner, Main DishCuisine FrenchCalories 386 per serving
- Draw out a large piece of parchment paper (about 17 by 11 inches) and, with one of the longer edges closest you, fold it in half from left to right.
- Place the fish in the center of one half of the parchment heart. (The heart should be large enough that there is at least a 1-1/2-inch border around the fillet.) Set the parchment heart on a baking sheet.
FISH IN A BAG - CHIAPPAS SISTERS
From thechiappas.com
Servings 4Total Time 40 minsEstimated Reading Time 1 min
- PLACE 4 pieces next to each other on the work surface. Arrange a quarter of the potatoes on the middle of each square and place a fish fillet on top.
- SEASON with salt and pepper and sprinkle some fennel pollen. Place 2 or 3 lemon slices on top of each fish fillet and scatter the spring onions and asparagus over and around.
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From theendlessmeal.com
4.7/5 (3)Total Time 15 minsCategory DinnerCalories 191 per serving
- Put all the ingredients, except the fish, in a large skillet with high sides and add at least 2 inches of water. Heat the water over medium heat until it reaches 140 degrees Fahrenheit, or until it is steaming, the water is moving around but not bubbling at all. You should be able to dip your finger into the water very briefly without burning it. (Be careful if you do this, though. I don’t want you to hurt yourself!) Reduce the heat to medium-low.
- Once the water is at 140 degrees, slide the fish into the pot. If there is not enough water to cover the fish, add a little more. The trick here is that you want the water to remain at a fairly constant 140 degrees so that the fish doesn’t overcook.
- The fish is ready once it reaches an internal temperature of 140 degrees. Without a thermometer, you can test for doneness by seeing if the flesh flakes easily from the fish. A salmon fillet will take approximately 10 minutes to poach. The poaching time will vary depending on the thickness of the fish. Remember though, that as long as the water does not rise above 140 degrees you will not overcook your fish.
- Carefully remove the fish from the poaching liquid using a slotted spatula and serve it immediately.
BAKED OR GRILLED FISH IN A FOIL POUCH RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 1Calories 954 per serving
- Prep ... Prepare all your vegetables by cutting them in small match sticks or dices. Carrots tend to take longer to cook, so make sure to dice those the smallest. Remove the stems from the spinach, slice the lemons, and remove the fish to let it come to room temperature.
- Pouch ... Lay your foil down top to bottom on the counter, I let the bottom hang over the edge. Then spray (with a non-stick spray) just above the middle - this is where the fish will be cooked. The bottom will be folded up over the fish and vegetables creating a pouch.
- Fish and Vegetables ... Add the spinach or kale on the area that you sprayed; then top with the onions and a pinch of both salt and pepper. Then add the fish on top of the onions, again seasoned lightly with salt and pepper. Next, add the vegetables around the fish, top the fish with 1 sprig of dill, lemon slices; and finish by sprinkling the All Purpose seasoning over the vegetables along with the remaining fresh herbs.
- Final Steps ... Add the white wine (again, you can use broth or water); the liquid is what helps the fish to steam and bake; then the butter.
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