There are endless options cooking fish this way. I haven’t even begun to play around with the possibilities. I love that all the juices are kept in the bag, so if you do happen to overcook the fish a little, it won’t dry out. The other real beauty of this dish is that it can be adapted easily for one as it can be for a crowd – just make one parcel per person.
Fish Baked in a Bag
Ingredients
- 1 lemon sliced
- 2 salmon or other fish fillets or fillets, approx 200g (7oz) each
- 2 hunks butter
- 1 bag salad leaves to serve
Instructions
- Preheat oven to 250C (480F).
- Take 2 large pieces of foil. Place lemon slices in the center of each. Top each with fish and butter and season well. Fold the foil to wrap and seal the fish. Repeat with the second parcel.
- Bake for 10 – 12 minutes or until the fish is cooked to your liking.
- To serve, divide leaves between two plates. Top each with fish and lemon slices and drizzle over the juices from the bag.
Variations
paleo (grain, legume & dairy-free) – replace butter with olive oil or coconut oil.
vegetarian / vegan – replace fish with eggplant or 2 field mushrooms or large portabello mushrooms. Increase cooking time to about 30 minutes. And for vegans see dairy-free option.
herby – add in your favourite herbs on top of the fish. I love a few sprigs of lemon thyme or sage.
more substantial / carb lovers – serve with hot buttered toast or divide a drained can of white beans between the parcels before adding the fish and butter. Increase the cooking time to 15 minutes. This would also be good with steamed or roast potatoes.
more substantial (low carb) – extra low carb veg. More butter. Roast almonds. Avocado.
carnivore – replace fish with chicken breast or thigh fillets. Increase cooking time to about 30 minutes.
more veg – add in sliced veg on top of the lemon. My favourties are fennel, asparagus, beans, snow peas or zucchini.
Waste Avoidance Strategy
lemon – keep in a plastic bag in the fridge for months.
fish – freeze.
butter – keeps in the fridge for months.
salad leaves – best to use for another meal. Can be frozen but will wilt when defrosted.
Add to my Old Favourite Recipes
Made this with rainbow trout tonight! Seasoned the fish with salt, pepper, herbes de Provence, garlic powder, and smoked paprika! I love the results – delicious fish with no fuss and very little cleanup! (And not a strong fishy smell either – bonus in a tiny house!) ?
Yes! Sarah I love rainbow trout. And this is such a great method for those reasons 🙂
A dash of white wine adds a bit more to the dish! ( in the cooking I mean)
Excellent idea Luke.
My mother in law has a sign in her kitchen ‘I love cooking with wine. Sometimes I even add it to the food’ 🙂
Thank you for the recipe. Can I use fillets instead of cutlets? Small kids + bones = drama. Thanks
Yes of course Edwina!
The cooking time might be a bit less depending on the thickness of your fillets
I have the same problem with big irishmen + bones = drama 🙂
My husband just said as he’s eating this: “I’m not sure what’s going on here, but it’s good.” And he usually isn’t very fond of fish, so this is a high complement 🙂
My husband isn’t big on fish either Kelly!
I had some swordfish steaks I needed to use tonight and did this with them! Delicious!
Wonderful Laurie!