Seafood in a pouch

This is a method of cooking that infuses the fish with intense flavor.
 Depending on your taste you can use a variety of herbs and cooking liquids to please any palate. To make it even better the whole meal  can be made  in a single pouch for 1 or for a crowd. 

Pre heat oven to 400 degrees
baking sheet

Directions

Tear enough aluminum foil large enough to wrap around fish allowing enough room around fish for steam to circulate.  About 1/2 inch on each side and 1/4 inch on top.

Arrange fish in the middle of foil, add vegetables, herbs and liquids.  To seal the pouch; fold aluminum foil over the fish and seal the edge by folding over twice. Do the same with both ends leaving enough room around fish for steam to circulate.  To ensure pouch won't leak bend all 3 seams of pouch slightly upward. Place pouches on baking sheet and bake 20-25 minutes.  Let pouches rest 5 minutes before opening.  Be careful when opening pouches to avoid steam burns.

Fish recommendations:  cod, halibut, salmon, white fish, sea bass

Ingredient suggestions
1 Tb olive oil, 2 Tb lemon juice, 1 tsp Dijon mustard, 1 clove of garlic minced, 1/2 tsp dill. whisk together and pour over fish. top with mushrooms, julienned strips of zucchini, and carrots.

In medium bowl combine 2 tomatoes seeded and diced, 2 garlic cloves  minced,1 tsp fresh basil, 1 tsp parsley chopped 2 Tb olive oil and 2 Tb white wine.  Spoon mixture over fish.

Red pepper strips, carrots (thinly sliced) lemon slices, capers, dill, 2 Tb lemon juice.

You could use any combination of vegetables you want, also could substitute Thyme for dill