Then, roll the top and bottom in towards the center of the.

Delicate fish—sole (as pictured) and other thin white fish—is particularly delicious cooked in parchment packets since it cooks gently and stays moist. Cooking in a pouch is a remarkably simple method capable of producing remarkably complex aromas and flavors. Line a medium baking dish with a sheet of foil big enough to make a packet, about 12 to 14 inches long.

Wrap foil well and bake for 15 minutes.

Foil baked fish is one of those dishes that every cook should have in the larder. Place fish in the baking dish and top with tomatoes, olive oil, and parsley. Put chunks of butter and lemon slices on top of the fish.

Baking salmon in foil does give a little leeway because the foil locks in moisture, but you want to pull it out when it is almost but not quite done at the thickest part.

Do you cover fish with foil when baking? On one packet, bring the two sides of the foil together and crimp together tightly at the top rolling down toward the fish. The fish won’t be able to brown until you remove the foil, but using the aluminum foil keeps the fish nice and moist.

Rinse and pat dry the fish and cut slits through the top part of the fish spread with your palm of the hand olive oil all over the fish, in the cavity and all over.

Baking fish in parchment paper or tin foil—known in france and gourmet cooking circles as en papillote— steams the fish with a minimum of fuss and equipment. Use a liquid such as fish stock, white wine or lemon juice with a little butter, salt, pepper and. Put the fish on the foil.

Aluminium is significantly more likely to leach into food, and at higher levels, in acidic and liquid food solutions like lemon and tomato juice than in those containing alcohol or salt.

But fish baked in aluminum foil is a breeze to make, even for a weeknight quick dinner. Aluminum foil will trap moisture, essentially steaming the fish. What is the best temperature to cook fish in the oven?