Best Fish In A Bag Recipes

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

FISH IN A POUCH

Steps:

• In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt, and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.
• Position rack in center of oven and preheat the oven to 375 degrees F.
• Season each fish fillet with 1/2 teaspoon of the Baby Bam.
• Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.
• Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3 times inward to seal the sides of the pouch.
• Repeat with the remaining fish fillets.
• Lay the pouches on a baking sheet and place in the oven.
• Bake for 20 minutes.
• Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam-keep your face away!
• Serve immediately.
• Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.

RED LOBSTER'S FISH IN A BAG RECIPE - (3.7/5)

Steps:

• Vegetable Mix: Mix vegetables and season with salt and pepper or Mrs. Dash vegetable seasoning. Fish In A Bag: Fold parchment paper in half short ways and crease. Unfold parchment paper and brush completely with melted butter to the edges. Place 1/2 cup vegetable mix in the center of the right half. Brush melted butter on two 2.5-ounce fresh fish filets and shake on a generous coating of Old Bay or Seafood seasoning. Place seasoned fish 1/2-inch apart on top of vegetable mix to allow for even cooking. Place one lemon wheel and one sprig of thyme on fish. Fold the left side of the parchment paper over the right side. Crimp paper (like a pie crust) until bottom and top of the paper are completely sealed. Brush top of parchment paper with melted butter to the edges to prevent bag from burning when cooked. Repeat for each serving. Place bags on a greased cookie sheet with an inverted buttered pie pan over each (to prevent paper from burning). Bake at 350 degrees for 12 to 15 minutes. This recipe yields 4 servings.

FISH IN A BAG

Steps:

• 1. Cut all your vegetables up. Steam the potatoes and carrots (since these 2 will take the longest to cook) for 15 minutes
• 2. Use 1/2 cup of the melted butter add the wine and stir in the garlic seasoning. This will be brushed on top of the fish.
• 3. Tear 12 sheets of parchment paper to 18" use the rest of the melted butter and brush it on to 1 side of the parchment. Lay the butter side UP, then lay your fish on top of the butter, then take the garlic butter and brush on the top of your fish, then put the blackening seasoning on. ** If your fish is over 1/2" thick you will need to filet it.
• 4. Take all your vegetables and mix them together, and sprinkle with the seafood seasoning mixing well, put 12oz. of vegetables over and around the fish, lay the 3 slices of lemon on top of the fish. Now brush another sheet of parchment and lay the buttered side DOWN on the fish and vegetables. Then crimp the 2 sheets together and go in a circle all the way around, so it will be completley shut. You can use a cookie sheet or pie pans to cook these in. You will bake these at 450* for 16 -20 minutes. If your using both baking racks you may want to switch them out 1/2 way though at 8 minutes. When they are done just slit the top of the ba, dig in and Enjoy

FANCY BROWN BAG FISH

Steps:

• Preheat oven to 450 degrees F. Put a brown paper bag within another, to make a double layered bag.
• Place cod filet and broccolini on a plate. Drizzle with olive oil, season with red pepper flakes, salt, and pepper. Transfer to prepared paper bag and top fish with shallot and lemon slices. Add tomatoes to bag, roll top to close, and staple to secure. Place on a small baking sheet and transfer to oven.
• Roast 20 minutes. Remove from oven, carefully open, and finish with olive oil and an additional squeeze of lemon.