Bagged a Fish Dinner

READY IN: 40mins
Recipe by Shawn C

how easy can it be to throw a bunch of stuff in a lunch bag and bake? From gilligan's steamer and raw bar Charleston SC restaurants YOU WILL NEED- 4 brown paper lunch bags I realize 4 cups sounds like way to much and I agree, but I am posting this as written in the book I got it from, feel free to use much less! but the recipe for the margarine is extra for wht ever reason and you will only use 1 cup of it for the 4 servings. if you can figure the conversions to only make 1 cup (1/4 c margarine per serving) with reduced old bay and garlic salt, then feel free ALSO I would just use garlic powder myself to reduce the sodium.

Top Review by CookGordon

I used this recipe more for technique and inspiration. That being said, I used a combination of carrots, broccoli, zucchini and onions (chopped to same size). I also did not have the Bay Seasoning but had a Chef Paul Prudhomme%u2019s Seafood Magic blend and used it in place of all spices. I only used about 1 cup of butter and 1 cup of olive oil. I cooked the fish according to directions and it came out wonderful. I would make this again and use a Cajun or Blacken Seasoning and add even more vegetables. I would also add more olive oil than butter. Thanks for the post.

Ingredients Nutrition


  1. mix together the margarine, garlic salt and seasoning. on a lined cookie sheet stuff your bag. place uncooked vegetables in the bottom of the brown paper lunch bags. place the raw fish on the vegetables and pour 1/4 cup of the fish butter ontop of the fish and vegetables in each bag. close bag.
  2. bake 375 for 25 minutes, drain bag of excess butter or it will be to salty.
  3. important vegetables are on bottom or fish will stick.
  4. serve in bag if desired with and X cut in top to peel open the dinner.

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