Thursday, 10 May 2012

Steamed Fish Fillets

Now, i meant to post this a long time ago, but things got in the way and other recipes cropped up, and now i'm finally getting round to doing the write up. Plus, I figured i should put something up here that doesn't involve red meat!

You will need the following ingredients:

Scaled, boned fish fillets (Salmon, Trout etc)
Lemon Pepper
Chopped Parsley
Olive Oil

Utensils needed:

Sheet of aluminium foil
Baking Sheet

This is honestly so simple, not much explanation is required, but here goes...

Preheat your oven to Gas Mark 5 (375° Fahrenheit / 190° Celsius). Take the aluminium foil and pull out a sheet roughly 40cm wide and tear off. Take your fillets of fish and place on the tinfoil. I usually use salmon, in this recipe trout fillets were used. Drizzle just a tiny amount of olive oil over the fillets.

Now take your lemon pepper, and sprinkle over the top. Add the chopped parsley, and a little pinch of salt (not too much).

All that's left, is to wrap it up into a parcel. Fold the edges of the foil inwards, and then seal the edges as shown below. It needs to be tight enough that steam will be trapped, but still have a gap in it so that the steam can escape.

Put in the oven for 15-20 minutes (depends on the size of your oven, but 20 minutes is usually enough). Be careful on opening the parcel, the fish will still be steaming, and you can end up burning your fingertips. To serve the fish, use a fish slice between the skin and the flesh to skin it. The skin will stay behind on the tin foil for easy disposal.

I forgot to take a picture of what it looks like all served up, but luckily i had an earlier picture that shows salmon fillets cooked in the same manner, served alongside mixed mediterranean vegetables - see, i can do healthy too! :D

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