3 or 4 sliced white onion rings
1 or 2 slices of lemon
A few sprigs of fresh dill
Salt and pepper to taste
Preheat oven to 400.
Rub the fillets with a little olive oil and then place them on a square of aluminum foil or, if you want to be traditional, parchment paper. The aluminum foil is really the easiest medium but, if you don’t like your fish touching the foil, use both with a square of parchment inside of the foil.
Salt and pepper your fish to taste then lay the onion, lemon and dill on top. Fold up your packet so that there is a little air between the parchment/foil and the vegetables. Place the packets on a cookie sheet and bake for 15 to 20 minutes or until fish is just done.
The fish basically steams in the packet, which is called a papillote in
. This is a great way to cook boneless, skinless chicken fillets as well and a super cooking medium when cooking just for you or for you and another person. Bon appetite ~ France
Header: Café de Nuit by Vincent van Gogh c 1888