Best 2 Fish In A Bag Recipes

In the realm of culinary delights, few dishes offer the perfect balance of flavor, simplicity, and health consciousness quite like fish in a bag. This innovative cooking technique has taken the culinary world by storm, captivating taste buds with its succulent results and effortless preparation. Whether you're a seasoned chef or a novice home cook, fish in a bag is the perfect gateway to a delectable seafood experience.

From the zesty and aromatic flavors of Lemon Garlic Butter Fish to the tantalizing kick of Spicy Thai Fish, this article presents a diverse collection of fish in a bag recipes that cater to every palate. Each recipe is meticulously crafted to highlight the natural flavors of fresh fish while infusing it with unique and enticing flavor combinations.

For those seeking a classic culinary experience, the Traditional Fish in a Bag recipe offers a foolproof method for achieving perfectly cooked fish with minimal effort. For those with a penchant for bold and spicy flavors, the Cajun Fish in a Bag recipe promises an explosion of taste that will leave you craving more.

If you're seeking a lighter and healthier option, the Baked Fish in a Bag recipe delivers a nutritious and flavorful dish that's perfect for health-conscious individuals. And for those who love the smoky and aromatic flavors of the grill, the Grilled Fish in a Bag recipe offers a delightful outdoor cooking experience that's sure to impress your guests.

So, embark on this culinary journey and discover the wonders of fish in a bag. With its ease of preparation, versatility, and delectable taste, this cooking technique is sure to become a staple in your kitchen repertoire.

Here are our top 2 tried and tested recipes!

FISH IN A POUCH

Fish in a Pouch image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 (8-ounce) white fish fillets such as flounder, sole, cod, scrod, or whitefish
1/8 teaspoon ground white pepper
1/8 teaspoon salt
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley
2 teaspoons Worcestershire sauce
8 tablespoons (1 stick) unsalted butter, softened at room temperature
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

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.

FISH IN A BAG

Fish In A Bag image

This is roughly(I say roughly because the spices would already be bagged when we would get them) the way Red Lobster made this. Usually made with Tilipa, but we also made them with Salmon. Bake @ 450* 16 to 20 minutes

Provided by Roxanne L Andersen-Bridges

Categories Fish

Time 50m

Number Of Ingredients 14

Ingredients

2 lb broccoli florets
2 large red bell peppers cut into 1
1 large onion diced
2 large celery stalks cut into 1/4
3 large carrots pre-cooked cut into 1/2
6 large potatoes pre-cooked cut into 1/2
3 - 4 large whole lemons (slices 3 pre bag)
1 c melted butter
1 1/2 Tbsp garlic seasoning
1 1/2 Tbsp blackened seasoning
1/2 c chablis white wine
6 10 oz pieces of tilipa or salmon
3 Tbsp seafood seasoning
12 sheets of parchment paper 18"

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

Tips for Cooking Fish in a Bag:

Choose the right fish: Firm-fleshed fish like salmon, cod, and tilapia are best for cooking in a bag. Avoid delicate fish like sole and flounder, as they may overcook easily.
Season the fish: Before cooking, season the fish with salt, pepper, and any other desired spices or herbs. You can also add a drizzle of olive oil or melted butter to help keep the fish moist.
Use fresh vegetables: Fresh vegetables like broccoli, carrots, and potatoes are great additions to fish in a bag. Cut the vegetables into bite-sized pieces so they cook evenly.
Choose the right cooking time: The cooking time for fish in a bag will vary depending on the type of fish and the thickness of the fillets. As a general rule, cook fish for 10-12 minutes per inch of thickness.
Don't overcrowd the bag: When cooking fish in a bag, it's important not to overcrowd the bag. This will prevent the fish from cooking evenly.

Conclusion:

Cooking fish in a bag is a healthy and convenient way to prepare a delicious meal. By following these tips, you can ensure that your fish in a bag turns out perfectly every time. So next time you're looking for an easy and flavorful seafood dish, give fish in a bag a try!