Foil Wrapped Fish With Lemon And Tarragon Food

WHOLE RAINBOW TROUT BAKED IN FOIL

Steps:

• Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

FISH IN FOIL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
• Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

BAKED FISH WITH TARRAGON

Steps:

• Preheat oven to 350°F.
• Place lemon slices on bottom of large baking pan.
• Place fish on top of lemons.
• Pour melted butter over vish.
• Sprinkle with chives and tarragon.
• Cover with crushed crackers.
• Salt and pepper to taste.
• Bake for 20-30 minutes or until fish is done.

FOIL WRAPPED SAVORY FISH

Steps:

• Heat your oven to 450 degrees.
• Combine the first 6 ingredients in a bowl; stir well and set aside.
• Cut 4 (12 x 9 inch) pieces of heavy duty foil. Fold them in half, and trim each piece into a larg heart shape. Place the foil on an ungreased baking sheet.
• Place 1 fillet of fish on each piece of foil near the crease. Top evenly with the onion/sauce mixture. Fold over the remaining halves of foil hearts. Starting with the rounded edge of each heart, pleat and crimp the edges together to form a seal. Twist the end tightly to seal. Bake at 450 degrees for 20 minutes or until the fish flakes easily when tested with a fork.
• To serve, remove from the foil and plate.

BAKED FISH IN FOIL WITH VEGETABLES

Steps:

• Pre heat oven to 475 F
• Line a baking sheet with aluminium foil. Make sure you cover the surface evenly so the juice from the vegetables and fish won't spill out while cooking.
• Place fish in the middle of the sheet.
• Top with all vegetables.
• Drizzle oil.
• Add salt, pepper, lemon juice, lemon zest and garlic and mix well with your hands.
• Wrap foil well and bake for 15 minutes.
• Remove baking sheet from the oven, open the foil to expose the fish and return to oven. Bake for additional 5 minutes or until the fish gets a light golden crust.
• Test with a fork as specified in the article above.
• Enjoy your fish in foil!

FOIL WRAPPED SIDE OF SALMON WITH LEMON AND ROSEMARY

Steps:

• Preheat the oven to 425 degrees F.
• Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
• Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

FOIL-BAKED WHOLE FRESH SALMON WITH GREEN HERB MAYONNAISE

Steps:

• First make the mayonnaise. Break the whole eggs straight into the goblet of a blender or food processor, sprinkle in the mustard powder and add the garlic clove and 1 level teaspoon salt. Then measure the oil into a jug, then switch the machine on. To blend everything thoroughly, pour the oil in a thin, very steady trickle with the motor running. You must be very careful here - too much oil in too soon means the sauce will curdle. When all the oil is in, add the white wine vinegar and blend. Then switch off and season to taste with salt and freshly milled black pepper. You can also watch how to make mayonnaise in our Cookery School Video on this page. Now rinse the spinach, watercress and parsley under cold water and put these into a medium saucepan. With the heat turned to medium, stir the leaves around until everything has just wilted, then tip them into a colander and rinse under cold water to keep the colour. Now squeeze out the excess moisture very carefully, thoroughly pressing and squeezing with a wooden spoon. Then transfer the cooked leaves to the mayonnaise in the blender with the chopped tarragon and chives and whiz until smooth and green. There will be some fine specks but that's okay. Now do a bit of tasting and season with lemon juice, salt and pepper. When you are ready to cook the salmon, preheat the oven to 250°F (130°C) - see introduction for important information about the gas mark. Start by wiping the fish with some damp kitchen paper, then place it in the centre of a large double sheet of foil, generously buttered. Put half the butter, the onion slices, bay leaves and tarragon sprigs into the centre cavity of the fish, along with a seasoning of pepper and salt. The rest of the butter should be smeared on top. Now wrap the foil over the salmon to make a loose but tightly sealed parcel. Then place the foil parcel on a large baking sheet, diagonally so that it fits in the oven. If it seems a bit long bend the tail end upwards and then bake in the centre of the oven for 2½ hours. After the 2½ hours, remove the salmon from the oven and allow it to cool completely before serving. (It's best not to open the foil.) To serve, the skin will come off very easily if you first make a horizontal slit all along the middle of the salmon. Then just ease the fillets away from the bone. Serve with the sauce, some crisp dressed salad leaves, such as Cos lettuce, and cucumber, and hot buttered new potatoes or potato salad. Note: this recipe contains raw eggs

FOIL-WRAPPED FISH WITH CREAMY PARMESAN SAUCE

Steps:

• Heat grill to medium-high heat.
• Spray 4 large sheets of heavy-duty foil with cooking spray. Place 1 fish fillet on center of each sheet; spread with mayo.
• Top with remaining ingredients; fold to make 4 packets.
• Grill 10 to 12 min. or until fish flakes easily with fork.