Fish in foil

Welcome to our new food section! Our world has become very different and often scary, but I’ve taken a lot of comfort in food, and I hope that you can too. This recipe, a strikingly easy and versatile way to make fish, is one of the dishes I've made in the last few weeks. To prepare it, simply wrap the fish in aluminum foil with whatever seasoning you have on hand and stick it in the oven; it comes out 15 minutes later ready to eat. There are a couple suggestions for flavorings here, but you are welcome to substitute them out. As long as the ingredients will cook through in a short time in the oven, they will work here.

Aviva Bechky
Prep time: 20 min
Cooking time: 15 min

(for all fish)
• 2 lbs white fish, cut into 4 filets
4 tbsp butter
1 onion
2 cloves of garlic, diced
Salt to taste

(add-ins for fish with lemon and greens)
Juice from 1 ½ lemons
Pepper to taste (I used about 2 teaspoons, but feel free to adjust)
Greens, like arugula or pea shoots

(add-ins for tomato-rosemary fish)
Chopped tomatoes (2 large or about 30 cherry tomatoes)
1 tbsp dried rosemary

(add-ins for spicy fish)
2 tbsp dried pepper flakes
2 dried bay leaves

1. Preheat the oven to 300 ℉.
2. Wash fish filets.
3. Peel and grate the onions. Grating creates smaller pieces, helping them cook faster in the oven.
4. Arrange four pieces of aluminum foil on a baking tray, with the edges turned up so each piece of foil forms a little tray. Oil each lightly.
5. Divide the grated onion and diced garlic evenly into each piece of foil.
6. Salt both sides of the fish filets and put each on a piece of foil.
7. Choose flavorings: lemon and greens, tomato-rosemary, spicy, or whatever else you want to substitute. Divide the seasonings into four and add to each filet.
8. Fold the aluminum around the fish filets into tight aluminum packets.
9. Bake for about 15 minutes, or until a knife stuck in one of the packets comes out hot to the touch. Fish should be white, not translucent, when the packets are opened.

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