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We don’t eat a lot of seafood, but we do eat fish at least once a week since it’s good for us. For me, preparing fish was a bit of a rediscovering process because, growing up, we only ate fish during the Lenten holidays (and not frying it for a change). Even though we occasionally have some excellent beer-battered fish, Losos u Paketu, or Salmon en Papillote if you’d want to be scientific, is now our go-to dish for lenten holidays and simply because.
Although the recipe is for baked salmon, you may substitute any fish of your choice. Use your preferred seafood while making this dish because the method is actually what makes it unique, not necessarily the fish. plus lemon. We just adore lemons. In fact, we generously pour lemon juice on top of the fish just before serving in addition to baking it with a few lemon slices.
Because of how simple the cleanup was, I fell in love with this approach many years ago. Additionally, after our supper, my house doesn’t wind up smelling like fish. That was perhaps even more significant to me than the notion of cleanliness. You can’t even smell the fish because it’s enclosed in this lovely tiny package! What a fantastic thing!
With a crisp salad or even potato salad, we adore eating our baked fish. I occasionally like to bake some fresh veggies like asparagus along with the fish. This recipe is ideal for dinner preparation and quick weekday lunches. These are great to make in bulk and store in the fridge until you’re ready to eat. It’s probably one of the meals I can prepare the fastest.
Paper folded in half To shut, firmly press down. Excellent! As the days become warmer and you don’t feel like standing by the stove for too long, I hope you try this dish very soon. Additionally, if you’re searching for something quick that won’t fill you up, it’s a light and refreshing supper.
Baked salmon packets, or Losos u Paketu
A quick and simple supper with healthy ingredients
INGREDIENTS 2 pieces of whatever fish or seafood you like—salmon, cod, or anything else—
1 lemon plus more for decoration
To taste, add seasoning (we adore Old Bay).
Olive oil, 2 teaspoons (30 ml).
Salt, as desired
To taste, black pepper (biber).
vegetables, if desired
DIRECTIONS Set the oven to 400°F (200 C). Fish should be washed and dried with paper towels. On your work area, spread out a piece of parchment paper that is roughly twice the size of your piece of fish. It should be opened, creased in half, and laid flat.
Put your piece of fish on the parchment paper’s one side. If using veggies, arrange the fish on top of the vegetable first.
Lemons should be cut in half, then one half should be cut into slices. Retain the remaining half entire. Add salt, black pepper, and any other spice to your fish as desired. After that, brush the oil on the fish. Finally, using the lemon half you just sliced, pour some lemon juice over the top of the fish. Add some more olive oil on top of everything and arrange the lemon slices on top of the fish.
Fold the parchment paper over the fish to seal. Then, beginning at one end of the parchment paper, fold the edges inward, forming tiny overlapping pleats as you go to close the open ends and form a half-moon-shaped package. See the images above. To allow steam to escape, cut a slit in the paper. Repeat with the second fish piece. Bake the salmon packets for 15 to 20 minutes, or until they are cooked to your preference. Serve the fish straight from the packets after setting each packet on a platter. Add some lemon wedges while serving.