FAST FISH. I previously told you how I am getting used to cooking on an AGA cooker. Well I learned a big lesson this week. I was having guests over for dinner, and I planned on serving a roast. When you want your oven on, you normally crank it up 15 minutes before you need it to get up to the required temperature. Well not an AGA; it needs at least an hour to heat up. So when I realized company was arriving and I had mistimed everything, I turned to a faster recipe, “Fish in Parchment.” Not sure about you, but I love fish. I always order it in a restaurant, but at home, I do not want the house to smell from cooking it. So I often use this surefire recipe for delicate, flaky and juicy fish, with no odors left afterward.
You will need to get parchment paper. The parchment paper forms a barrier around the fish and traps the heat inside the packet, which gently steams the fish. This is a healthy way to cook fish because it requires little fat and it is hands-off. With this technique, you let the steam do all the work and add moisture to the fish so it doesn't dry out. And then the clean-up is easy as well.
Fish — can be whole fish or filets. I recommend cod, halibut or monkfish filets. Get thin slices of the filet. Some people use salmon, but I prefer salmon cooked in foil, not paper. I will talk about a whole baked fish soon, once I catch one in Otsego Lake.