How to Cook Fish in Aluminum Foil
Cooking fish in an aluminum foil pouch is a quick and easy way to create a healthy meal for your family. This cooking method combines poaching and steaming to create a moist and flavorful final product. Each foil pouch is a complete meal, chock full of fish and vegetables simmered in a delectable broth. This recipe is for Italian-style salmon, but is intended to show the basic method of cooking fish in foil. Try experimenting with different seasonings, fish and vegetables to create a personalized meal that can be prepared in less than thirty minutes. Does this Spark an idea?
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Things You'll Need
- Salmon Fillets
- Salt
- Pepper
- Oil
- Tomatoes
- Shallots
- Bell Peppers
- Lemon Juice
- Oregano
- Thyme
- Aluminum Foil
- Meat Thermometer (optional)
Instructions
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1
Pre-heat your oven to 400 degrees Fahrenheit.
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2
Season the salmon fillets with salt and pepper (one fillet per person). Drizzle the salmon with olive oil for extra fat and flavor. If you don't like olive oil, any mild tasting salad oil will work.
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3
Combine diced tomatoes (if using canned tomatoes, drain thoroughly), slivered shallots and thinly sliced sweet bell peppers in a medium bowl. Dress the vegetable mixture with olive oil, lemon juice and chopped fresh oregano and thyme. Dried herbs can be substituted for fresh, but use only half the amount of the dried herbs as they have a much more concentrated flavor than fresh herbs. Use a light hand in this step; you only want to lightly coat the vegetables, not have them swimming in juice.
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4
Place a single piece of salmon onto a sheet of heavy duty aluminum foil. Lightly roll up the sides of the foil to create a little "boat" for the fish (this ensures any errant liquid won't spill onto the countertop). Repeat this step for any additional servings you are preparing.
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5
Top each piece of salmon with your marinated vegetable mixture. Carefully seal the edges of the aluminum foil to create a packet around the fish.
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6
Place the foil pouches onto a large rimmed baking sheet.
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7
Bake the salmon pouches in the oven until the fish is just cooked through. Baking times can vary depending on the size of the fillets. Periodically test the salmon for doneness by gently opening up the top of the packet (steam will escape and can burn you if you aren't cautious). Use a fork to gently pull on the salmon; if it flakes easily, the fish is done. Alternatively, insert a meat thermometer into the thickest part of the fillet. The salmon is properly cooked at 140 to 145 degrees Fahrenheit.
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Serve the salmon right from the pouches for a formal presentation.
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Tips & Warnings
Always wash your hands with soap and water after handling raw meat to avoid cross contamination.
This method can be adapted to different cooking methods such as grilling, convection cooking, and can even be made in toaster ovens.
This cooking method is not microwave friendly. Never put any type of metal in a microwave.
References
Resources
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