Ingredients
4 boneless (5 oz.) cod or halibut fillets
1 Tbsp. melted margarine
8 paper thin slices onion
4 slices tomato
1/4 c. lemon juice
1 tsp. oregano
ground pepper to taste
Method
Sources
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Compact sous vide circulator with app — Bluetooth control, 1100W
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Preheat oven to 400°. Put each fish fillet on a piece of aluminum foil large enough to enclose it. Brush with margarine; top with onion and tomato. Sprinkle with lemon juice and oregano. Season with pepper. Fold the foil over the top of the fillet and crimp the edges together securely. Put the fillets in a baking dish just large enough to hold them. Pour in 1/4 inch of water and bake for 20 minutes. Serve the fish in its wrapping. Serves 4.