How to Cook Fish in Tinfoil

by Martha Burg

Fresh-caught fish can be cleaned and frozen for later use.

bass image by Liz Van Steenburgh from Fotolia.com

Items you will need

  • Fish
  • Heavy-duty aluminum foil
  • Salt and pepper
  • Butter
  • 2 slices bacon

Eating two servings of fish a week is a good way to keep your heart healthy. Cooking fish in foil helps to ensure that it does not dry out, as the moisture is sealed inside with the fish. When fish is cooked in foil, it also cuts down on the cleanup time after the meal. The fish should be properly cleaned, scaled and gutted before cooking or freezing. Cook your fish in foil in the oven or on the grill; both methods are easy.

Oven

Step 1

Preheat oven to 450 degrees Fahrenheit. While the oven is preheating, prepare the fish.

Step 2

Wash the fish, inside and out, with cold water. Dry it with paper towels.

Step 3

Measure the fish at its thickest part to determine the baking time. For every 1 inch of thickness, baking time is 10 minutes. Add five minutes to the cooking time if the fish is wrapped in foil. For example, a fish that measures 2 inches will cook for 25 minutes when wrapped in foil.

Step 4

Place the fish on a piece of heavy-duty foil, large enough to have extra room to fold and seal. Sprinkle the fish with salt and pepper according to taste. Cut the lemon in half, squeeze lemon juice over the fish and dot the fish with several small pieces of butter.

Step 5

Fold the aluminum foil tightly over the fish by bringing the long sides of the foil up and over the fish. Crimp the foil, keeping the it off the surface of the fish by not pressing the foil down. Fold up each end of the foil and crimp it to secure it. This will help lock in the moisture.

Step 6

Set the oven timer. Put the foil-wrapped fish on a cookie sheet or flat pan, and bake it for the required time for the size of the fish. Remove the fish from the oven, and remove the foil. Place the fish on a serving platter, and spoon some of the juices in the foil over the fish. The flesh will be white and firm when the fish is cooked.

Grill

Step 1

Light the grill. Let the gas grill preheat for five minutes. If you are using charcoal, let the charcoal bricks ash over before cooking, which takes about 20 minutes.

Step 2

Rinse the fish with cool water, inside and out, and dry it with paper towels.

Step 3

Determine the grilling time by measuring the thickest part of the fish. For every 1 inch, the grilling time should be 10 minutes. Add five minutes for fish cooking in foil. For example, the cooking time for a fish that measures 2 inches will be 25 minutes when it is wrapped in foil.

Step 4

Place the fish on a piece of aluminum foil large enough to fold and seal. Sprinkle it with salt and pepper as desired. Lay two whole pieces of bacon over the fish for flavor.

Step 5

Seal the foil by bringing the long sides of the foil up and over the fish, and crimping it. Keep the foil off of the surface of the fish by not pressing the foil down. Then fold up each end of the foil and crimp it to secure it.

Step 6

Place foil-wrapped fish directly onto the grill. Turn the fish halfway through the determined cooking time using tongs, being careful not to tear the foil. Cook the required time and remove the fish from the grill. Open the foil and place the fish on a serving platter. Spoon some of the juices in the foil over the fish. The flesh will be white and firm when the fish is cooked.

Tips

  • Fish will continue to cook for a minute or two when removed from the heat. Stop cooking when the fish is almost done.

Photo Credits

About the Author

Martha Burg has been writing since her retirement in 2007. She has traveled extensively and resided in Germany for several years. Burg received certifications working with circuitry and electricity and assisted in writing training and procedural manuals while working in the telecommunications field for 20 years.