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Fish in a Bag  
Added on: 14-Aug-2007 Hits: 90
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Recipe Text:

1-3 lbs of Fresh Fish (Flaky White Fish is better) Grouper, Tilapia, Cod, Pollock, Flounder, Mahi Mahi

1-2 Limes Sliced thin

1/4-1/2 Onion Peeled and sliced in chuncks

Grape or Sweet Cherry Tomatoes - Sliced in half

Fresh Crushed Garlic or Garlic chopped from jar - about 1-2 tablespoons
Garlic Salt
Old Bay Seasoniong
Black Pepper Grinder
Olive Oil - Light or Extra Virgin
Parchment Paper
Large Cookie Sheet
Stapler
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Lay out Parchment Paper on Cookie Sheet - lay out enough that it has 4-5 inches longer than the cookie sheet.

Place your fish filet or fillets in the middle of the sheet - arrange them so the paper can still be pulled together to make a bag.

It is ok if some of the filets overlap if they are a thinner fish.

Sprinkle with Garlic Salt, Old Bay and crack some fresh black pepper over the fish.

Sprinkle the Crushed or Chopped Garlic over the fish

Spread out the Onion and tomatoes over the filets.
Spread the sliced limes over the fish - - In my opinion - You can't have too many limes in this.

Sprinkle with some Oil

Seal the bag shut - pull the 2 short sides of the parchment paper together and start to staple it - don't be shy about how close you put the staples.

Roll the ends of the overhang up tight and staple the ends.

Lightly Brush the Parchment Paper with the oil (One trick that may be easier is to spray the bag with Pam or other Aerosol Oil)

Bake at 375-400 Degrees for approx 20-30 minutes - depending upon how thick the fish filets were - Mahi Mahi and Grouper with take 25-30 and thinner like Flounder and Tilapia will take 20-25.

Open bag and dig in - it will be hot.
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Variations - Shrimp, Scallops, Clam meat - with shellfish - may have to reduce the cooking time - 15 to 20 or less - don't overcook shellfish - Shrimp and Scallops better a little undercooked.