Laugh all you want, but that's a true statement. When people say the word "pouch", the kangaroo is often the first thing that springs to mind - but pouches have a fantastic role in the kitchen for cooking. They help foods to retain moisture, seal in flavor and seasonings and, above all, make kitchen clean up fantastically easy.
Reynolds® Parchment Paper isn't just for desserts. You can
also cook chicken, fish or vegetables in parchment by folding the parchment into a packet. This method, also referred to as cooking "en papillote", is a
healthy way to make delicious moist food with almost no clean up necessary. It's a non stick method of cooking that requires no grease or fat, so it is beneficial to those who are struggling with eating in a more healthy manner. The fish steams inside the paper, cooking in it's own juices and comes out flaky and delicious. As an additional bonus, it's very difficult to overcook fish in this manner.
There are many different recipes out there that you can use to prepare your fish, but they almost all contain a citrus component as well as herbs. Simply choose your type of fish and lay it in the middle of the parchment paper. Add your seasonings (some popular choices include garlic, lemon slices, scallions, herbs such as basil or cilantro, or even thinly sliced vegetables. Drizzle with a bit of olive or sesame oil. Fold up the packet and seal the edges by crimping, and bake at 350 for 12-15 minutes per inch thickness. When the fish is flaky and tender, it's done - so simply pour out onto your plate, topping with any additional juices that remain in the packet - and enjoy!
Have you ever cooked fish in parchment paper? What are your favorite combinations of fish and seasonings?