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Wednesday, May 15, 2013

Stuffed Tin Foil Fish

We try to eat fish at least once a week, but of course sometimes we don't find enough time to cook a complicated meal, that is why we always try to find ways to make cooking the fish fast or at least super-easy. That way, no time excuses are accepted.

Cooking the fish in tin foil make the meat tender and it just cooks amazing. Also, you don't have many dishes to wash in the end. For more aroma we chose to stuff the fish, this time with garlic, lemon, chopped parsley and chervil, which is more delicate that parsley and it ressembles aniseed and, in my opinion fennel leaves. After you stuffed it, season it with some salt and pepper and then drizzle some oil on it and a small splash of lemon juice.

Warp it in tin foil, leaving some space for the air to circulate  and pop it in the preheated oven for 15 minutes. We served it with new potatoes (shocker!) also topped with parsley and some mixed salad for the oh-so-needed spring crunch.

Hope you try it, it's so simple and amazing, you don't have reasons not to.


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