My favorite fish filets (all fresh as possible) that I use in this recipe are salmon, cod and rockfish, which are all healthy, but I’m sure many others, especially any cold-water fish, will work quite well.
Filets, 4-8 ounces each with skin on or off.
Add as many of the following ingredients as you like in amounts that suit your taste and nutritional needs. Add additional ingredients as you wish. Check the taste from time to time as you add ingredients. It’s your meal, so follow your heart and taste to create your own feast.
Finely chopped spring or white onions
Lemon, lime and lemon piccata cooking sauce
Put all ingredients in a cup or dish and mix well; heat in microwave for a few seconds.
Preparation and Cooking
Pre heat oven to 400 degrees. Place each filet on a piece of tin foil large enough to make a packet in which to enclose the fish and sauce. I use two layers to prevent burn through. Slather the sauce onto the fish in amounts you feel good about. I cover the fish completely and add more for good measure. Fold the sides and ends of the tinfoil upward and over to enclose the fish in a neat packet. Place packet(s) directly on a rack located near the middle of the oven. If you have a convection oven, turn on the fan and cook the fish for 18 – 22 minutes and then check it out. I place each packet on a plate and open the tinfoil and eat the fish and sauce directly from the tinfoil. When I fish, there’s hardly a trace of fish or sauce. I hope you’ll try this build-your-own fish feast and then let me know what fish and ingredients you use. I forgot to mention that you might want to dress the meal up with a slice or two of lemon.