Friday, 25 March 2016

20 Minute Baked Fish

This is a very easy and tasty way to cook fish fillets. It is steam-baked in the oven, along with vegetables of your choice, wrapped in aluminum foil or parchment paper and baked (the fancy name for this is "en papillote" which means "wrapped in parchment." For this recipe, I have used a Caribbean style of seasoning but you can use the seasoning of choice to suit your taste as the recipe is very flexible. I have used carrots and cauliflower here but the mix of vegetables can also be varied to include asparagus, sweet potato, tomatoes, or any others that you like. They must however be cut in small pieces in order to cook in 25 minutes.
10 oz fish filet (Red Snapper, Basa etc)
Seasoning of choice (I use Grace Caribbean Fish Seasoning but any other can be used)
2 cloves garlic, thinly sliced
2 green onions, cut in half and the bottom end crushed with a flat  knife
5 sprigs of thyme
1 teaspoon butter
1 tablespoon white cooking wine
1 tablespoon Extra Virgin olive oil
1 medium carrot, peeled and sliced
2 florets of cauliflower, cut into small pieces
A few drops of Sriracha pepper sauce, if desired but Tomato Ketchup can be substituted.
A square of aluminum foil or parchment paper that is large enough to hold all the ingredients
1. Dry the fish fillet with a paper towel, and cut in half to fit  the baking sheet or pan you are using. A 8"x 8" works well.
2. Season both sides of the fillet well.
3. Place 1 half of the fish in the foil, and put the sliced garlic, green onions and thyme on top of this. Place the second fillet on top of this (like you are making a sandwich).
4. Top with the butter, and add the olive oil, and cooking wine. Place the cut vegetables around this "sandwich".
5. Fold the foil to completely seal the fish and vegetables, and bake in oven at 425 degrees Fahrenheit for 20-25 minutes.
6. Remove from oven and carefully open the foil to avoid being scalded by the escaping steam. Plate and enjoy

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