You rarely feel full after eating fish for dinner. As I discussed before in my call for smaller plates, eating until we feel full only encourages us to eat more since our body gets accustomed.
What I like about baking fish is that this cooking technique is healthier and requires no attention during the cooking time. It is ideal for a weekday family meal or when you have guess over.
Sweet and Tangy Aromatic
The first one is from QlinArt produced by a Montreal cook girl who shares easy Asian recipes. Her baked Chilean sea bass recipe takes 10 minutes to prepare and 20 minutes to cook. Ideal for a weekday dinner.
The papilotte technique is healthy. She recommends parchment paper. Do not use waxed paper since it can burn.
If you can find delicious cherry tomatoes, go for the Baked fish with tomatoes, olives and capers. This recipe is by Louise Pickford and was featured in the Australian food magazine delicious March 2008. Ask your fishmonger for fillets from firm skinless white fish such as ling, blue-eye or snapper.
What is your favorite no-fuss fish recipe?
+ Chilean Seabass Baked “en papillote” with Red Bell Peppers, Lime and Tamarind by QlinArt
+ Baked fish with tomatoes, olives and capers by Louise Pickford for delicious March 2008
RFebruary 2, 2009 at 13:56
J’adore tes deux recettes. Essaye le mérou pour le filet en papillote, c’est une belle alternative.