I have a reputation for ruining fish. Longtime readers of this blog will notice that there is only one other fish recipe listed here. There's a good reason for that!
The crust falls off my crusted fish, my oven-baked fish tastes fishy, and I am notorious for overcooking the poor little guys. However, I would like to share with you one of my first successes -- baking fish in a foil packet.
This recipe will work for any kind of white fish - I usually just see what kind of wild-caught fish is available that day at the store. All you'll need is some leftover wine (or not - maybe you'd like to open a bottle for the occasion!). I made this with regular butter, on a day when my dairy-allergic husband wasn't home for dinner, but you could use coconut butter instead if you like. I'd add a bit more salt in that case. Then, just throw everything in the oven and sip some of that extra wine while you wait for your delicious fish to be ready!
Easy White Fish with Wine, Lemon & Butter
6 white fish filets
1.5 cups white wine
1 lemon, sliced
1/2 stick of butter
salt to taste
3 Tbsp fresh parsley
Line a baking sheet with aluminum foil, leaving the edges hanging over so you can create a packet later. Lay fish filets on sheet, and salt each. Pour white wine over all. Set a lemon slice (or half a lemon slice, depending on the size of your lemon) on each filet, then a pat of butter on each filet. Lay another sheet of foil over the tray, and crimp or roll the edges to seal in the steam.
Bake in a 350 degree oven for 15 minutes. Top with fresh parsley to serve.
Shared with the Gluten Free Recipe Round Up, Mostly Homemade Monday, Traditional Tuesday, Slightly Indulgent Tuesday, The Hearth & Soul HOp, Tuesday's Table, Fat Tuesday, Real Food Wednesday, Healthy 2Day Wednesday, Gluten Free Wednesday, Pennywise Platter, The Homemaking Party, and Monday Funday.