Culinary Bag Fish-n-Veggies describes the components of this dish. Culinary Parchment Cooking Bags from Paper Chef give a perfect vehicle to enclose your freshest fish and assorted vegetables. This bag will envelope, steam and keep all the flavors locked in until you deliver the magic to your plate. Bags allow for easy cleanup along with the fresh flavors that it delivers.
What to add in your Culinary Bag
Fresh ingredients are key to a proper start for any dish. When we have a garden, I am able to walk outside and grab a few items. I love easy access to the fresh vegetables. Coupled with it is convenient and a huge cost savings. First hand knowledge of methods used growing food is valuable and gives added peace of mind. Growing your own vegetables makes for frequent farm to table menu options at your dinner table.
By the same token, planting in containers is an option too. Container gardening will yield a surprising amount for the space. With this type of gardening it is easier to manage the weeds. A green thumb comes in handy when growing fresh fruit and vegetables. If your minus a farmer or green thumb, support the local farmers markets and cooperative farms in your area.
Together with fresh yellow squash and zucchini from the garden, you will have a wonderful partner for Grouper or snapper. Marry together with a bit of herbs, onion and garlic and ‘the party’s in the bag’. Fish is easy to cook. It is important that you don’t over cook. No one wants to eat dry fish especially Grill Man. It would be better to pull out early and check than to over cook.
Additionally, cooking the fish and vegetables in a culinary bag allows for minimal fat in this recipe. The seasonings are on the lighter side of my palate. This dish is also gluten-free if you have celiac or attempting to remove gluten from your diet. I hope that this will be dish that you will enjoy and share with others.
Alexa, Shout out to The Doobie Brothers.
- 4 5 oz Fresh Snapper or Grouper
- 3 Cups Yellow Squash, small
- 3 Cups Zucchini, small
- 2 Cups Onions
- 2 Tablespoon garlic Chopped
- 1 1/2 Tablespoon olive oil
- 1 Tablespoon Herbes de Provence
- 3/4 Teaspoon Salt
- 3/4 Teaspoon Pepper
- 1/8 Teaspoon Cayenne
- 2 Culinary Bags
- Preheat oven to 350. On plate, sprinkle garlic salt and pepper on both sides of fish. Set aside.
- Wash and remove the ends of squash and zucchini. Slice squash into thin slices. Cut zucchini in half. Cut in half again like half moons. Add to large mixing bowl.
- Remove onion skin and toss. Remove end and toss. Cut onion in half. Cut each half into thin slice slivers and add to bowl. Add in garlic, olive oil and all seasonings.Stir well until everything is coated with oil and seasonings.
- Lightly wet culinary bags. Add in half of all vegetables into each bag. Place two pieces of fish on top of vegetables in each bag. Fold over ends of bag to seal like a lunch bag. Fold over each corner to assist with seal.
- Place each bag onto a baking tray next to each other. Bake for 15-17 minutes.
- Onto a large platter with oven mitts, unwrap culinary bags with a fork carefully. Pour all juice, vegetables and fish onto platter. With spatula even out placement of fish on top of vegetables. When serving use a spoon to drizzle juice onto fish.
I love squash and any kind of fish. Intriguing idea using the bags. Thanks, Mimi.
You may use parchment sheets and make your own pocket in lieu of bags. Let me know your thoughts about the dish. Thank you for sharing!