Simply Bake the Fish Your Own Way.

I was down in Moab doing a bit of shopping at City Market and decided I'd like to get more of those Gorton's Simply Bake Fish. Much to my dismay, they don't carry that product; going over to the meat department which has a tiny selection of "fresh" fish, and frozen, I saw that large bags of cod were on sale. They were cut to six ounce portions and 10 pieces for $12.99 wasn't a bad deal; they're great for making English fish and chips, but I had other plans.

Now cooking up food with aluminum foil, especially in foil pouches is nothing new, I've been doing it since the early 1980s.  It's easy cleanup and if cooking for just one and two, simply convenient.  After I got home, I left a couple of portions in the refrigerator to defrost and stored the remainder in the freezer for future uses.

The next day, all I needed to do was decide what type of sauce I wanted to create with my fish, and which herbs my tongue was craving for.  As a side dish, I wanted a small baked potato, so a simple olive oil and lemon juice sauce would be the best for both.  While dill is the typical herb used with lemon on fish, I decided my greenery would be parsley married with garlic, paprika, black pepper and salt.  This was not going to be over simplified, nor overly complicated.

Lets eat some fish baked in an aluminum foil pouch.

Baked Cod in Foil

 

Ingredients:

2 tsp lemon juice

1 Tbsp olive oil
1/4 tsp minced garlic
1/4 tsp dried parsley
1/8 tsp salt
1/8 tsp ground black pepper
1/4 tsp paprika
1 (6 oz) cod fillet, 1 inch thick, skin removed


Preparation:

Preheat oven to 350F. 

 

In a small bowl, mix together all ingredients except the fish.  Brush skin side of fish liberally with the mixture; place skin side down in center of large square of aluminum foil.  Pour remaining mixture over fish; fold long sides of foil together several times before folding up ends to make a packet.  Make sure foil is not folded too tightly around fish or steam from baking may cause it to burst open.

Place foil packet onto small aluminum baking tray; bake for 15 to 20 minutes; fish will be opaque.  Remove to plate; spoon liquid over fish and over a portion of steamed vegetables or small baked potato.

 

 

Serves one.

Mary Cokenour