Fish fillets in herb-scented foil

Fish fillets in aluminum foil are perhaps the fastest and most practical way to cook fish: 10 minutes 10 to prepare them, no annoying smell of boiled fish, no trays or plates to peel at the end.
And they are also very good, because you can abound in spices or not, as you want. My father-in-law, for example, was born in the sea and he loved fish that tasted only of fish and the sea, not of this or that aroma. He then used the aluminum foil just to preserve that particular flavor as much as possible. His seasoning was just a little salt (if he didn’t have a tablespoon of seawater!), garlic, and thyme or wild fennel (the leaves, not the seeds). Absolutely no lemon.

I, on the other hand, who am a land dweller and eat fish, but without great love, am heavy on spices. It is no coincidence that one of my favorite recipes is grouper a la matalottathat mixes the flavor of fish with garlic, onion, olives, capers, tomato and wine!
However, I am aware that yes, it is true that tastes are not discussed, but my wife is probably right that she is halfway between my tastes and those of her father. Increase the dose for frozen fillets, reducing them (even a lot) when the fillets smell of the sea.

Traditionally in Italy, cooking en papillote is typical of abruzzo AND apulia, where mostly fish is cooked in this way, but not only. In both regions, for example, there are excellent recipes for dry pasta (spaghetti) with fish sauces en papillote.

The recipe that we recommend has already become a classic, perfect to offer even to distinguished guests!
Both fresh and frozen steaks are fine.. Personally I have a slight preference for the latter, for practicality: I don’t have to go buy them, I just open the freezer. Where I always have plenty, because they are an ideal resource for any unforeseen event, taking into account that they are prepared in less than 30 minutes, including cooking.
Also for the variety of fish there is a wide variety, starting with the classic sea bass, sea bream and sole fillets, as well as cod, which you see in the photo. However, without placing restrictions.

L’chives It gives it a priceless flavor and aroma. However, if you don’t have it, replace it with a shallot or a spring onion head, in which case add it to the chopped capers, garlic and parsley.
For the rest, in addition to the ones we use for our fish fillets in aluminum foil, there are many aromatic herbs that deserve to be tried. Practically all the Mediterranean ones.
Pay attention to the kitchen: do not exceed the indicated times and above all put the fish fillets in aluminum foil in the preheated oven.

• 600 g of fish fillets
• 4 firm plum tomatoes
• 1 lemon (only the peel)
• 1 large garlic clove
• 12 salted capers
• chives
• Dried oregano
• Parsley
• Pepper
• Extra virgin olive oil

1. Cut four rectangles of silver paper (or parchment paper) about 35 cm long
2. Grate the skin of half a lemon, only the yellow part. Wash the capers several times under running water and finely chop them together with the garlic and a sprig of parsley. Add the grated lemon peel and mix very well.
3. Now form the packets, spreading a part of the chopped capers, the garlic, the parsley and the lemon peel in the center of each rectangle of paper. Arrange 150 g of fish fillets on top. Add 1 cherry tomato cut into 4 parts, a pinch of oregano, 6-7 chopped chive leaves and a little pepper. Complete with a pinch of salt and a drizzle of oil, then close the packets by folding the edges so that the sauce inside does not escape.
4. Place the packets in the center of the oven preheated to 200° and cook for 12-15 minutes if the fish is fresh, 20 if it is frozen. Serve them straight in their foil, with the addition of a minimal drizzle of crude oil.
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