Simple can sometimes be the most delicious! As the busy humans that we are, it’s all about keeping things easy and quick and this weeknight dinner recipe of mine is absolutely just that. When you put a bunch of ingredients into a bag, good things happen! These are perfectly portioned out individual serves to make it easy as well.
You can really use any fish for this recipe, here I use a meaty white fish available in Australia called Blue Eye Trevalla. But salmon, trout, snapper, mahi mahi, all work perfectly. You just want something that it’s a firm fish so it will hold its structure and not all flake into a million little pieces. You can also use any vegetable you like here as well like zucchini, asparagus, broccolini, they all work just as good as the fennel.
The most important thing is to make sure you seal the bag well to avoid the steam getting out, so when using baking paper, keep scrunching the sides in and make the parcel nice and tight.
Gina B’s Fish in a Bag
Simple can sometimes be the most delicious! As the busy humans that we are, it’s all about keeping things easy and quick and this weeknight dinner recipe of mine is absolutely just that.
- 1 Fennel, thinly sliced and split between two parcels
- 2 x 200 gram pieces of firm white fish – I used Blue Eye Trevalla
- 1 bunch of fresh dill, chopped finely
- 1/2 red onion, thinly sliced and split between two parcels
- 1 lemon – juice of 1/2 a lemon, slice the other half into thin slices
- Salt and pepper to season
Preheat the oven to 180 degrees Celsius, that’s approximately 350 degrees Farenheit.
Cut 2 long rectangle pieces of baking paper for each portion.
Now, do this for each serving:
Lay down baking paper on the oven tray, place the fennel on one half of the paper, then the fish on top, then the sliced onion, sliced lemon circles and finally the chopped dill.
Don't forget to season with salt and pepper along the way and squeeze half a lemon all over.
Close the fish in the bag by folding the other half of the baking paper over and repeatedly folding little sections over each other. It’s really important to take your time here and seal well as you don’t want any steam to escape while baking. (Check out this Youtube video to see how easy it is!)
Bake for 15-25 minutes, depending on the type of fish you use and how well you prefer it to be cooked. Thicker cut will need more than a thinner cut.
Remove from oven and tear the bag open. You can serve this with a side salad of greens, ½ cup of brown rice, quinoa or a small serving of baked sweet potato.
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