Prep 5 mins
Cook 20 mins
This is so simple, I can't believe I couldn't find it anywhere on zaar. The onion keeps the fish from drying out and gives a lovely mild flavor. We especially like Telipia, but any white fish can be used, as well as any of your favorite fish seasonings. We like lemon pepper or Dominant One (an all seasoning mix from hubby's Indiana hometown spice factory www.marionkay.com). Fresh fish from a camping trip is good also, in fact this method is great for outdoors, as it can be cooked on the grill for 20 min, clean up is a snap, just toss the foil.
- 2 fish fillets
- 0 sweet onion (sliced 1/3-1/2-inch thick)
- 7.39 ml olive oil
- 4.92 ml butter (softened)
- 4.92 ml lemon pepper (or your favorite fish seasoning)
- 4 lemon slices (optional)
- 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.
I have been baking Blue Pearl and Sockeye salmon in foil for a long time. I do it at 375 to 400 degrees because the Blue Pearl is so thick. I lightly coat both sides of the fish filets with olive oil that I have already poured onto the foil. I cover it with sliced lemon. No butter needed. About 20 minutes for Sockeye (1 1/2 lbs) but more (about 5 minutes) for Blue Pearl. I still may open the foil and 'look' at the fish just to make sure it's done to my taste, anyway!
Very good. Followed the recipe, but used pacific Rockfish filets and extra virgin olive oil and it came out perfect. My 10 year old son and husband cleaned their plates. Definitely a keeper. So so easy!
Easy and delicious. My husband and I loved it. I added some fresh spinach and some parmesan. Never would have thought to do it your way....THANK YOU!