Last Fall, hundreds of you completed a survey about your food preferences and what you wish you ate more often.
One of the major foods my non-vegans wished they ate more of was fish. Heeeeere fishy fishy fishy!
I’m with you on the “I wish I ate fish more often” thing – I usually order it when I’m in a good restaurant, but for years and years I was afraid to cook with it at home.
It sounds silly now, but I was so scared of it, worrying things like…
“How do I tell if it’s bad?”
“Is the house gonna stink?”
“What if it’s undercooked, will I get sick?”
Perhaps this weird fear has something to do my dad. I swear every time he doesn’t feel well he says “I think I had some bad fish at the restaurant last night.” Some luck, huh? Anyway…
A few years ago, my mom and I signed up for a fish cooking class and as soon as I witnessed, with my own eyes, how to make a bunch of simple fish dishes I wanted to slap myself in the face – it really is so easy.
Today I want to show you my favorite “everyday” way to cook fish that is so simple because it requires hardly ANY cleanup.
Click on the video below to check out this simple how-to video:
Really, the most important thing is to buy fresh fish – if it smells “fishy” that means it’s bad. It should smell fresh, like the ocean.
You can also find out what types of fish are safe and sustainable with the Seafood Watch app from Monterey Bay Aquarium. I consult it while I’m shopping for or ordering fish.
Here’s the recipe…
RECIPE: Ginger-Lime Cod en Papillote (Fish in Packets)
4 oz of fresh, wild caught cod fillets per person
sea salt and freshly ground black pepper
1 tsp freshly grated ginger
zest of 1/2 lime (per fillet)
juice of 1/2 lime (per fillet)
1 tbsp fresh cilantro or other fresh herbs (per fillet)
- Preheat your oven to 425.
- Take a sheet of parchment paper (about 15 inches) and fold in half, then unfold.
- Take a fresh piece of cod and place in the center of one half of the parchment paper.
- Add a generous amount of salt and pepper on both sides.
- Then sprinkle the ginger, lime, and cilantro on top of the fillet.
- Fold the parchment paper over the fish. Starting at the right hand corner, fold the tiny corner over itself, then over itself again. Continue folding, making tiny triangles all the way around the parchment until it looks like a half-moon or a calzone.
- Place on a baking sheet, place in the oven for 10 minutes until the parchment packet gets all nice and puffy.
- Take it out of the oven, cut into it, and see that your fish is done.
Serve it with some greens for a nice, energizing and clear-thinking meal that requires hardly any cleanup thanks to these cute little parchment packets.
You could always mix and match the flavorings using this same formula, perhaps using something like garlic, lemon, and parsley or any other aromatic or fresh herb. I’d love to hear your own twist on this!
So, do you have your own ideas for a tasty topping combination? Share it in the comments below!