For this dish I purchased some fresh grouper, a locally caught fish.
I laid out tin foil and put a filet on each piece. After rubbing olive oil over the fish, I sprinkled fresh parsley, salt, pepper, and chopped garlic.
Wrap up the packets and cook. The book suggests 15 minutes for cooking, but these filets took twice as long. Once its done, squeeze some lemon juice and serve.
We served with fresh spinach and corn on the cob. It was a fresh, simply cooked meal.
Welcome back! I hope you had a good vacation. I believe that the reason for the difference in cooking time between your experiment and the one in the book is Mr. Bittman used a heavy baking pan for cooking. As described in the book, he preheated the pan in the oven for a while. The pan had a lot of heat capacity that aided the rapid heating of the fish. Since you were on vacation, I assume that you didnot have a baking pan. Paul.
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