Amazingly Easy Fish Recipe

My friend Lydia requested this recipe, and it is a good one for the summer especially. I use this recipe for nearly any type of fish, any size, any shape, and it always comes out beautifully.

Fish-in-a-pouch

Fish, any type (for starters try trout or salmon; they are very mild)
a handful of fresh basil, parsley, or oregano (or 1 or 2 tsp dry)
1 tbsp butter
salt and pepper to taste
1 lemon, sliced

1) Make sure your fish is cleaned and if you like, filleted or boned. When cooking a whole fish, it is often much easier to remove the bones when it is done than before, so I typically keep my fish whole. You may remove the head and fins if you like, but it isn't necessary.

2) On a large piece of aluminum foil, place the fish. Stuff the cavity, or just lay on top, all the herbs, butter, and seasonings. Top with pretty slices of lemon.

3) Fold and Seal up the aluminum foil so that no juices can get out.

4) Bake in a 350 degree oven for 15-30 minutes. Timing here is hard to guess, because it greatly varies between fish types and sizes. You're looking for the fish to be opaque all the way through and a little flaky. Temperature to shoot for is about 150-160 degrees. You can also put your pouch on the grill if you prefer. Start checking when you start smelling the fish. If you have no sense of smell, start checking after about 15 minutes, or less, if the oven temp is hotter.

5) Serve with more fresh lemon slices to squirt over the fish.


This recipe is fantastic because it is virtually fool-proof. By cooking the fish in the pouch, it prevents any sticking, reduces the risk of over cooking, and can be done anywhere--in the oven, on the grill, or even in a campfire. You can get really creative with the herbs you put in your pouch, and can really change things up by adding cherry tomatoes or other vegetables like asparagus.