Fish Baked in Tinfoil

4 servings

Fish baked in Tinfoil requires almost no prep time and minimum attention during cooking. But at the same time, it's full of flavors. Make it on the grill or in the oven and enjoy every bite of it!

Tom Founder

January 31, 2024

45 min.
45 min.
1/5

Ingredients:

Fish preparation:

4 fillets of fish of your choice (*)
4 TBSP of Extra Virgin Olive Oil (adjust if needed)
Juice from 1 lemon (adjust if needed)
salt
pepper - ideally freshly ground
½ stick of unsalted butter - sliced into about 8 thick slices (2 OZ)

Potato mixtures:

2 LB of potatoes of your choice - peeled and sliced (¼" slices)
1 onion - peeled and sliced
10 cloves of garlic - peeled and sliced
½ cup of herbs of your choice - fresh and finely chopped (or 2 TBSP of dried herbs **)
½ cup of Extra Virgin Olive Oil (adjust if needed)
¾ TSP of salt
½ TSP of pepper

Final touch:

salt
pepper - ideally freshly ground
Optionally: herb butter (store-bought or recipe here)

*You can use any kind of fish. If you are going to use frozen fish, make sure that fish will be fully defrosted before you start.

**What herbs you like? I like to use chives, basil, rosemary and sage. Herbs are optional so you can skip them totally. Adjust if needed.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Plate
1x Lemon Squeezer (optional)
1x Large Mixing Bowl (8 QT +)
1x Silicone Spatula
1x Aluminum Foil
1x Baking Sheet (skipped if preppared on the grill)

Recipes

Best served with:

Herb Baguette

Directions:

1. Fish preparation:

1.1.

Make sure that the fish fillets are properly rinsed under cold water.

1.2.

Place fish fillets on the plate.

1.3. Pour and sprinkle these ingredients on both sides of each fillet:

Squeeze lemon and pour olive oil.
Generously salt and pepper.

1.4.

Set aside for the later step.

2. Potato mixture:

2.1. Place these ingredients into a large mixing bowl:

2 LB of potatoes
1 medium onion – sliced
10 cloves of garlic – sliced
½ cup of fresh herbs
½ cup of Extra Virgin Olive Oil
¾ TSP of Salt
½ TSP of ground pepper

Thoroughly stir together with a silicone spatula until fully combined.

3. Assemble “packages”:

3.1.

Use aluminum foil sheets to form 4 bowls.

3.2. Place into each of the 4 bowls:

¼ of the potato mixture
1 piece of fish fillet
2 slices of butter (on top of the fish)

3.3.

Cover each bowl with an extra sheet of aluminum foil and twist the edges to seal the packages (the meal will be cooked mostly in its own steam).

4. Prepare in the oven or grill:

4.1.

Preheat oven or grill to 350°F.

4.2.

Roast on the grill or in the oven until potatoes are fully cooked (about 30 – 35 minutes). *

5. Plating:

5.1. When done, place each aluminum foil bowl on the plate and remove the top (cover) aluminum foil.

Tip:
Optionally remove from the aluminium foil and place it on the plate.

5.2.

Sprinkle with salt and pepper and optionally place a piece of herb butter on the top of each fish.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for fish of 145°F.

Kitchen Guide

Fish

USDA minimum safe internal temperature is 145°F

Popular serving temperatures:

110 – 125°F – Rare
125 – 140°F – Medium Rare
145 – 155°F – Medium

About the Author:

TomFounder

# 1

24 Followers

Published Recipes: 238
Av. Recipe Evaluation:
Location: Iowa, USA
Member since: 2023-02-02

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