One of the reasons why I don’t cook fish often enough, especially in Winter, is the fact that I find it difficult to find a dish that’s relatively easy to make on a week night and especially one that pleases my taste buds. I just haven’t been adventurous enough when it comes to this area, because the moment I try is the moment I prove myself wrong on this notion. The important thing to keep in mind is that you have to keep it moist. Once you overcook your fish, it will remind you of bad fish fingers from school days, and we certainly don’t want that, do we?

This was so simple, and my fish remained so moist, that I wanted to cry. I didn’t of course. But I did EAT. ūüôā

First off you will need to either make this ratatouille or get a store-bought can. There are some relatively good ones around (amongst the other rubbery ones).

I used salmon this time, but it will work with any kind of fish I guess. Heat the oven to about 180 degrees on fan oven. Cut out a large piece of foil keeping in mind that you will need to close this securely to avoid the contents from spilling out. I decided to cover my fish twice. Lay the fish in the middle of your foil envelope.

 Add a dash of olive oil and a squeeze of lemon juice. Cover it with the ratatouille and close up the foil well, pinching the corners and top. Insert into the oven for 25 minutes.

Not being able to check on my food because it was closed up in its foil¬†cocoon made me slightly nervous, but trust me, 25 minutes without peeping will do the trick. When it’s done let it sit and cool down for a few minutes and then cut it open on a plate VERY CAREFULLY.. the contents will start to seep out and will be piping hot. Et voila! Bon Apetit!


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