Foil Wrapped Fish With Lemon And Tarragon Recipes

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.

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.

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.

Steps:

• Place individual fillets on a large piece of aluminum foil.
• In a small bowl, combine 2 tablespoons butter and 1-2 tablespoons extra virgin olive oil and garlic, and heat bowl until melted.
• Spread butter and oil mixture evenly over each fillet.
• Distribute the sprigs of tarragon evenly over each fillet. (I had two fillets, so I put about 2-3 sprigs on each.).
• Sprinkle chopped chives over each fillet.
• Slice lemon into enough slices to cover each fillet. (I had 2.5 slices on each of my two fillets.).
• Grind fresh black pepper and pink Himalayen salt over each fillet to taste.
• Drizzle a little more extra virgin olive oil over each fillet.
• Seal foil around fillets as airtight as possible.
• Grill or bake at 400°F (High Grill) for about 10-12 minutes depending on thickness (about 10 minutes per inch).
• Serve with rice.

Steps:

• Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
• Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
• Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
• Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
• Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
• Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.

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.

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.

Steps:

• Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes. Transfer to blender. Add fresh lemon juice and tarragon leaves. Blend mixture until tarragon is finely chopped. With machine running, gradually add 3/4 cup oil and blend well. Season sauce to taste with salt and pepper.
• Position rack 6 inches from boiler. Preheat broiler. Brush fish with 2 tablespoons oil; season with salt and pepper. Place skin side down on heavy large baking sheet. Broil until opaque in center without turning, about 6 minutes.
• Transfer whitefish to plates. Drizzle sauce over and serve.

Steps:

• Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using).
• Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.
• Serve with fresh lemon if desired.

Steps:

• Salt and pepper tops of fish.
• Melt 1 tablespoon butter in a skillet.
• Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.
• Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish.
• Remove to a platter.
• Over low heat, add remaining 2 tablespoons butter to skillet.
• Stir in lemon juice and tarragon.
• Spoon over fish.

Steps:

• Arrange each fish fillet in the center of a length of aluminum foil or parchment paper. Top each fillet with half the remaining ingredients. Fold foil over each fillet, sealing edges very tightly. Place packages on a baking sheet; bake at 450 degrees for 15-20 minutes. Open packages carefully, watch out for the steam; fish is done when it flakes and vegetables are tender.