Recipe: A Simple Way to Do Fish
It’s a standard joke in the Engineering world; fast, easy, cheap, pick any two. You always have to give on one side to get something on the others. You want it to be fast? Fine. You want it to be easy to use? Fine. You want it to be cheap? Fine. You want all three? No can do.
Thankfully it is not always that way in the kitchen. For a long time I have wanted to incorporate more fish into our diet. Fish is good for you, it’s a sustainable food source (if the fishing industry will continue to get its act together), and it’s a welcome change from chicken and pork. The problem is, I don’t really know how to cook it. Oh, I know how to cook salmon, but that’s it. “Regular” fish has always seemed like a challenge to me. I’m not much of a frier, and frying your healthy meat choice seems kind of counter-productive. Then I saw this magic trick in the New York Times and had to try it out.
This has it all; veggies, fish, olive oil, lemon, herbs, and it cleans itself up! This is so easy to make that I was able to do it while simultaneously taking care of Sophie the Wonder Dog and Colby the Grandson Who Says No (a word he recently learned and which is now his default response). So yeah, it’s easy.
After you’ve assembled the foil packets, just put them in the oven for 20 minutes. Pull them out and let them rest for a couple of minutes, dump the contents on plates and eat. So yeah, it’s quick.
As the article mentioned, you can go many ways with the sauce and accompanying vegetables. My choice of spinach and tomatoes with thyme was Dee-Lish-Us. We scarfed it down and used crusty bread to sop up the extra sauce. This was a great meal that left us satisfied but not overstuffed.
I used rockfish for this, which was just fine. I’m not even really sure what rockfish is. I think you can use any kind of white fish and I’m going to test that by trying something different next time, because there will certainly be a next time. I’ll also probably double the amount of spinach in each packet, because it cooks down really well and because we like spinach. I think I’ll also experiment with some of the other styles recommended in the article (think bok choy, soy sauce, and ginger).
Rating: 5 out of 5 glasses of white wine, ’cause it’s seafood. Now you can go by the seafood counter any time and know you can handle whatever they’re selling that looks good! Plus, this scales really easily. (Ha! See what I did there? Scales? Fish?) You can make 1 meal or 6 with very little change in effort.