Now cooking up food with aluminum foil, especially in foil pouches is nothing new, I've been doing it since the early 1980s. It's easy cleanup and if cooking for just one and two, simply convenient. After I got home, I left a couple of portions in the refrigerator to defrost and stored the remainder in the freezer for future uses.
The next day, all I needed to do was decide what type of sauce I wanted to create with my fish, and which herbs my tongue was craving for. As a side dish, I wanted a small baked potato, so a simple olive oil and lemon juice sauce would be the best for both. While dill is the typical herb used with lemon on fish, I decided my greenery would be parsley married with garlic, paprika, black pepper and salt. This was not going to be over simplified, nor overly complicated.
Lets eat some fish baked in an aluminum foil pouch.
1/4 tsp minced garlic
1/4 tsp dried parsley
1/8 tsp salt
1/8 tsp ground black pepper
1/4 tsp paprika
1 (6 oz) cod fillet, 1 inch thick, skin removed