Fish In A Bag Recipes

Steps:

• In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt, and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.
• Position rack in center of oven and preheat the oven to 375 degrees F.
• Season each fish fillet with 1/2 teaspoon of the Baby Bam.
• Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.
• Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3 times inward to seal the sides of the pouch.
• Repeat with the remaining fish fillets.
• Lay the pouches on a baking sheet and place in the oven.
• Bake for 20 minutes.
• Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam-keep your face away!
• Serve immediately.
• Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.

Steps:

• Ask your fishmonger to gut and scale your fish. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.;

Steps:

• Vegetable Mix: Mix vegetables and season with salt and pepper or Mrs. Dash vegetable seasoning. Fish In A Bag: Fold parchment paper in half short ways and crease. Unfold parchment paper and brush completely with melted butter to the edges. Place 1/2 cup vegetable mix in the center of the right half. Brush melted butter on two 2.5-ounce fresh fish filets and shake on a generous coating of Old Bay or Seafood seasoning. Place seasoned fish 1/2-inch apart on top of vegetable mix to allow for even cooking. Place one lemon wheel and one sprig of thyme on fish. Fold the left side of the parchment paper over the right side. Crimp paper (like a pie crust) until bottom and top of the paper are completely sealed. Brush top of parchment paper with melted butter to the edges to prevent bag from burning when cooked. Repeat for each serving. Place bags on a greased cookie sheet with an inverted buttered pie pan over each (to prevent paper from burning). Bake at 350 degrees for 12 to 15 minutes. This recipe yields 4 servings.

Steps:

• 1. Cut all your vegetables up. Steam the potatoes and carrots (since these 2 will take the longest to cook) for 15 minutes
• 2. Use 1/2 cup of the melted butter add the wine and stir in the garlic seasoning. This will be brushed on top of the fish.
• 3. Tear 12 sheets of parchment paper to 18" use the rest of the melted butter and brush it on to 1 side of the parchment. Lay the butter side UP, then lay your fish on top of the butter, then take the garlic butter and brush on the top of your fish, then put the blackening seasoning on. ** If your fish is over 1/2" thick you will need to filet it.
• 4. Take all your vegetables and mix them together, and sprinkle with the seafood seasoning mixing well, put 12oz. of vegetables over and around the fish, lay the 3 slices of lemon on top of the fish. Now brush another sheet of parchment and lay the buttered side DOWN on the fish and vegetables. Then crimp the 2 sheets together and go in a circle all the way around, so it will be completley shut. You can use a cookie sheet or pie pans to cook these in. You will bake these at 450* for 16 -20 minutes. If your using both baking racks you may want to switch them out 1/2 way though at 8 minutes. When they are done just slit the top of the ba, dig in and Enjoy

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fold a large sheet of foil or baking paper in half and tightly fold one side to seal. Grate the lemon zest and mix with the couscous, pine nuts, courgette and dill. Season well, then tip into the open 'bag'. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
• Lay the haddock on top of the couscous, top with the lemon slices, then carefully pour over the lemony stock. Fold the remaining open sides tightly. Bake for 20-25 mins, depending on how thick your fish is, until the fish is cooked and couscous is fluffy.