What's your favorite...

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Replies

  • jonesin_am
    jonesin_am Posts: 404 Member
    My favorite is to buy frozen tilapia or roughy, thaw in cool water, put on parchment paper, smear with Trader Joes roasted red pepper artichoke tamponade and smoked paprika, wrap up in the paper and bake at 350 for 20 minutes, nearly impossible to overcook it in parchment paper, always moist and delicious.

    Never heard of using parchment paper. How is that better than foil?
  • jonesin_am
    jonesin_am Posts: 404 Member
    All of the ideas are great! It seems a lot of you wrap it in tin foil (or parchment paper) and cook it and that seems like a pretty fail safe approach. My one big question then is how do you know when fish is done? I think I always end up over cooking it because it never seems done and I don't want to eat raw fish. Seems like I should never have to cook it for more than twenty minutes...is that the case?

    I've been wanting to add fish into my weekly diet. I'm a once every six months kinda gal because I can never get it right. But love the high protein/low calorie/healthy fat combo. So this week I will try to cook it at least once.
  • farway
    farway Posts: 1,264 Member
    20 minutes is ample, unless you have a whole shark or very thick piece of fish. Normal fish 20 is just fine

    It will continue cooking with the residual heat once removed from oven

    The advantage of a tin foil "parcel" is the steam does not escape, so fish remains moist & not dried out

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