Serves 4
Baking fish in an aluminum foil packet with aromatic ingredients is not only a healthy way to cook, but locks in an abundance of flavor. This technique lends itself well to virtually any meaty fish, and I particularly like cod and halibut. This can be done in the regular or wood fired oven, on a grill or nestled right down in the dying coals of a grill or campfire. These are also known as hobo packs that goes back to the Great Depression when those knights of the road “hobos” cooked a whole meal in a single container, usually a coffee can over an open fire. If you like, instead of baking, try cooking the packets over an open fire or on a charcoal or gas grill.
3 tablespoons extra-virgin olive oil
Four 5-ounce (140-g) skinless sablefish (black cod) fillets
Fine sea salt and freshly ground black pepper
8 thin lemon slices (from 1 lemon)
8 sprigs fresh thyme
12 cherry or grape tomatoes, halved
2 garlic cloves, very thinly sliced
3 tablespoons coarsely chopped fresh basil and/or flat-leaf parsley
2 tablespoons drained capers
Cut four 12-inch (30.5-cm) squares of heavy-duty aluminum foil. Lay the foil sheets out in a single layer and brush with 1 tablespoon of the olive oil.
Preheat the oven to 400°F (205°C). Pat the fillets dry with paper towels and sprinkle both sides with salt and pepper. Arrange the fillets, skin side down, on the bottom half of each foil square and slide 1 lemon slice under each fillet and place another on top. Arrange 2 thyme sprigs on top of each fillet.
In a small bowl, combine the tomatoes, garlic, basil, and capers and season with salt and pepper. Spoon the tomato mixture over the fillets, dividing it evenly, then fold the foil over each fillet, tenting it slightly, and crimp the edges together tightly to firmly seal.
Place the packets on a baking sheet and bake until the fish is just cooked through, 8 to 10 minutes (depending on the thickness of the fish). Though it’s a little tricky to check for doneness, you can remove one packet and carefully open it, taking care not to lose any of the juices. Remember that the fish will continue to cook off heat as it sits.
Packets can also be cooked on a covered hot grill or directly on coals until the fish is just cooked through, 8 to 10 minutes (depending on thickness of fish). Though it’s a little tricky to check, you can remove one packet and carefully open, taking care not to lose any of the wonderful juices and check for doneness of fish. Remember that it will continue to cook off heat as it sits.
Carefully open each packet, reserving the juices, discard the thyme, and serve.
John Ash
HIOC Book
