Baking fish in foil was probably one of the first “grown up” meals I learned to cook on my own. This was, of course, after I had mastered the ubiquitous pasta plus sauce combo of college youth everywhere. Then I moved on to the fine art of inadvertently frying the contents of a stir fry mix that came with a pre-packaged sauce. Somehow I never found being vegetarian and broke too inspring; it may have had something to do with discovering alcohol. Or boys. Food was definitely not a priority then. But when I did eventually grow up a little, this fish baking method was a lifesaver. It’s quick, of course. But it’s also pretty infinitely variable in terms of seasonings and flavors. Plus it works for almost every type of thick sliced fish, even those that are very lean and would otherwise be at risk of drying out. I especially love the baked halibut version of this because of the firm texture. Because I used very light vegetables here, I did make an extra side dish to go with this (mmm, greeeeeeens) but if you sub in some leeks and mushrooms, say, you wouldn’t even have to make a side dish. And as long as you don’t rip a hole in the foil – like I still manage to do almost every time – you won’t even have to clean a pan. Bonus!
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