Fish wrapped in foil and baked comes out wondefully moist and flakey. And it is so fast and easy. This recipe serves 2 and I make it in my counter-top toaster oven.
Line a small baking dish with enough foil that the excess foil will fold over the top of the pan.
Place two fish fillets into the foil-lined dish. I’ve made this recipe with tilapia and cod.
Squeeze the juice of half a lemon over the fillets. Then add about a 1/2 teaspoon of lemon zest.
Sprinkle with a pinch of salt and a couple grinds of black pepper
Add 2 tablespoons each of finely chopped basil and capers.
Drizzle the fish with about a tablespoon of olive oil.
Tent the foil over the fish (don’t let the foil touch the fish) and seal the top and ends of the foil. The idea is that the juice and steam will stay in the foil.
Bake in a pre-heated 375F oven (or toaster oven) for about 10 minutes per 1/2 inch of fish. Last night I made this with 1 inch thick Alaskan Cod and it took about 20 minutes to bake.
Remove from oven and let the packet sit for about 5 minutes. Then carefully unwrap (watch out for the steam). Serve it with rice or light pasta. Also, as a variation, instead of basil and capers, use dill or some other fresh green herb.
Lori Gloyd
I love basil and capers, and I love that you made this in a toaster oven! We just got one last year and I don’t know how we managed before without it. This sounds wonderful, did you make it up?
I guess you could say I made it up. The fish in the foil trick is something I picked up years ago from a cooking show. The basil/caper/lemon, etc. are adaptions of several recipes from a number of sources. I read recipes for fun and watch lots of shows on the FoodTV.