Baked Tilapia in Foil | TILAPIA FOIL BAKE | FOIL PACKET FISH RECIPE By Classic Bakes
Tilapia can be an excellent choice that can be prepared at your dinner table. Tilapia has a mildly sweet flavor and can be seasoned and cooked in so many ways. Baking Tilapia in foil is a perfect way to infuse the flavors of the fresh herbs and seasonings into the fish. This method of cooking is quick and easy and makes clean-up effortless.
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Easy way to bake a whole fish provencale style | one wonders Ep. 6
The easiest way you can bake a whole fish even without any experience.
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Flounder Foil Packs
Looking for something different - Susan's delicious Flounder Foil Packs are quick and easy to dish up! [Recipe Below] SUBSCRIBE to our channel to see future recipes - Happy Cooking!
Flounder Foil Packs
(makes 2 serving packs)
Ingredients
Flounder Fillets, about 10-12 oz.
1 White Onion, sliced into rings
1 Fresh Lemon, sliced into 6 thin slices
¼ tsp. Paprika
¼ tsp. Ground Thyme
¼ tsp. Garlic Powder
1/8 tsp. Black Pepper
1/8 tsp. Sea Salt
2 Long Sheets of Aluminum Foil
Preheat oven to 350 degrees.
In a small bowl, mix together all spices until well blended. Season both sides of each flounder fillet. On a sheet of foil, place 2 slices of lemon in center. Place half (about 5-6oz.) of the seasoned flounder on top of the lemon slices. Place half the onion rings on top of flounder. Top with one slice of lemon. Take long sides of foil and meet them together and foil over twice (with room for air) to close top. Pinch and fold both sides, creating a foil envelope. Repeat with second sheet of foil and remaining ingredients. Place foil packs on a cookie sheet and place in a 350 degrees preheated oven for 20-25 minutes. Take out of oven and let sit for 5 minutes. Carefully open packs, beginning with the side and let the steam release. Open remaining edges. Remove flounder and onions to serving dish. Take the top slice of lemon and squeeze juice over fish before eating.
Excellent served with steamed cabbage and cherry tomatoes.
Enjoy!
Parchment Baked Salmon 4 Ways
TOMATO PESTO SALMON
Servings: 1
INGREDIENTS
Parchment paper or aluminum foil, 12x18 inches
3 ounces green beans
Olive oil to taste
Salt & pepper to taste
6 ounces skinless salmon
2 tablespoons pesto
10 cherry tomatoes, halved
PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
Inspired by:
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TERIYAKI SALMON
Servings: 1
INGREDIENTS
Parchment paper or aluminum foil, 12x18 inches
½ cup carrots, thinly sliced
1 cup broccoli florets
Olive oil to taste
Salt & pepper to taste
6 ounces skinless salmon
2 tablespoons teriyaki sauce
PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the veggies, and pour on teriyaki sauce.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
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LEMON DILL SALMON
Servings: 1
INGREDIENTS
Parchment paper or aluminum foil, 12x18 inches
7 ounces asparagus
Olive oil to taste
Salt & pepper to taste
6 ounces skinless salmon
3 slices white onion
2 slices lemon
1 sprig fresh dill
PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the asparagus, and add more oil, salt, and pepper.
5. Place the onion, lemon, and dill on the salmon.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
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GARLIC BUTTER SALMON
Servings: 1
INGREDIENTS
Parchment paper or aluminum foil, 12x18 inches
1 white potato, thinly sliced
Salt & pepper to taste
6 ounces skinless salmon
3 tablespoons butter, melted
1 clove garlic
2 tablespoons fresh parsley, chopped
PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. In a bowl, combine the butter, garlic, and parsley.
4. On one half of the parchment, lay down the potatoes. Drizzle on half of the garlic butter mixture. Add salt and pepper as desired.
5. Lay the salmon on the potatoes, and drizzle the remaining garlic butter. Add salt and pepper as desired..
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
7. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
7. Enjoy!
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