Fish/ FOODIE FAQs

Saumon au Feuille D’étain

Ok, so we are being fancy schmancy.  It is simply salmon cooked in tin foil.  Cooking food in its own juices is trés in at the moment, and instead of “papillote” (parchment paper), we used foil.  It is easier to seal and it really keeps the juices in to steam the food with all the flavor intact.  You could even do it on the grill if you wanted to be adventuresome.

Salmon-peppers and fish foil folded over
Salmon-peppers and fish edges of foil rolled
Salmon
Salmon-peppers and fish in foil

Take double the amount of foil as the length of the sheet pan.  Do not rip it in half.  Line the pan and drape the other end over the end of the sheet pan.  Place the fish in and then top with the sliced scallions and colorful peppers.  Add some salt and pepper and a drizzle of olive oil.  Fold the other half of the foil over and seal the edges.  The foil encapsulates the food and seals in the flavor. The lined pan makes cleanup a breeze.

Salmon-peppers and fish
Salmon-peppers and fish foil opened
Salmon-peppers and fish 2
Salmon-peppers and fish cooked

Once it is cooked, cut open the foil like “jiffy pop,” thus exposing the steamed veggies and fish.  Voila!

Print Recipe
Serves: 4 Cooking Time: 30-35 min

Ingredients

  • 1.5 pounds/680g salmon or Arctic char, bones removed
  • 3-4 mixed sweet peppers, cored and seeded, sliced in half or quarters
  • 3 scallions, most of greens removed and sliced into thin strips
  • 3oz/90ml olive oil
  • salt and pepper, to taste

Instructions

1

Preheat oven to 350°F/175°C.

2

SEE PHOTOS ABOVE TO UNDERSTAND THE FOLLOWING STEPS.

3

Cut a piece of foil twice as long as the sheet pan that the fish and vegetables will be cooked on.

4

Lay the foil half on the pan and leave half of it extending off of the pan.

5

Place the fish, skin side down on the foil on pan.

6

Cut and core the peppers and place on top of the fish.

7

Remove the darker greens from the scallions as well as the roots. Remove any gritty outer leaves.

8

Slice in thin, long strips.

9

Arrange them on top of and around the peppers.

10

Drizzle with olive oil and season with salt and pepper to taste.

11

Fold the overhanging foil over the fish and vegetables. Fold the edges together to make a sealed packet.

12

Place pan in preheated oven for 30-35 minutes depending on the thickness of the fish.

13

To open the packet, make a large X cut on the top with a knife.

14

Pull open to release steam-use oven mitts or tongs to avoid getting burned.

15

Fish should be cooked through. If it needs to go back in, and the foil has been cut to check for how done it is, take another piece of foil and tuck it around the packet so as to keep the steaming juices in.

16

Return to oven for 5-10 minutes.

17

Serve individual portions or transfer to a serving dish.

18

Spoon the juices over the fish and vegetables.

19

Serve with rice or pasta.

Notes

Arctic char will cook faster than salmon due to the thickness. Many different fish can be used in this dish. It is a technique that can be experimented with different ingredients. Note that harder vegetables such as carrots or potatoes will take longer to cook and probably should be at least partially cooked ahead of time.

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