When cooking for others, I love those meals that look like a "Grand Production", but in reality are very easy and very straight forward, with very simple quality healthy ingredients.
So far as fish is concerned, I don't get overly concerned about mercury levels in fish, mainly because my main fish I eat almost daily is Wild Caught Alaskan Salmon, which is relatively low in mercury. I do still love many of the white fishes occasionally, which are often higher in mercury, but I consume Chlorella every day in my smoothies, which naturally removes mercury and other heavy metals from the body.
That being said, the "Fish In a Bag" treat always works better with white fishes, here is a simple but awesome recipe.
Fish in a Bag
fish filet – (blue eye, salmon, ocean trout, barramundi, snapper, tilapia, my fav is Chilean Sea Bass but I make sure it's purchased from organization that supports sustainable fishing practices, in that Sea Bass is a "stressed" species)
*2 teaspoons olive oil
*pinch Pink Himalayan Salt
*1 organic lemon
*coarse ground organic pepper
*organic thyme
*a little white wine
*parchment/baking paper (I'm not a big fan of aluminum foil)
Optional
*Precooked or leftover wild rice or brown rice
*Grass Fed Butter
*Fresh Basil Leaves
*Fresh Rosemary Sprigs
*Fresh Organic carrots or other organic vegetables that come out great steamed
*(In general, I'm not a big fan of overloading the fish with spices and such, but everyone has their own preferences. Try not to overload the bag until you get a feel for cooking time of everything)
Pre-heat your oven to 350f. Lay the two pieces of baking paper onto a working bench. Place a fish filet into the middle of each piece of baking paper. Spoon over 1 teaspoon olive oil onto each piece of fish. Season the fish with a little Himalayan salt and pepper. Slice over a piece of lemon.
Lay over a little thyme (or preferred spice). Enclose the fish with the baking paper by firstly folding both ends into the middle. Seal the ends, twisting the paper like a cracker. Place onto a baking tray. Bake for 12 minutes until cooked through – this depends on the thickness of the fish. Remove and place onto a serving plate. Serve with leafy greens or steamed green vegetables and enjoy.
recipe inspired by "The Healthy Chef".
….a quick 3 min. video below on preparing fish in a bag, he uses his own preferred veggies, the possibilities are endless!!
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The Healthy Chef's Corner
Pink Himalayan Salt is a totally different animal than table salt, in that Himalayan Salt contains 84 minerals in perfect balance.
In spite of it's high fat content, Olive Oil has been shown to help reduce weight, and has an endless array of health benefits.
Thyme contains an essential oil that is rich in thymol, a powerful antiseptic, antibacterial, and a strong antioxidant.
I consume Chlorella every day in my smoothies, which serves the purposes of removing mercury from the body, thus allowing me to enjoy some occasional white fishes.
EAT HEALTHY, BUT ENJOY WHAT YOU EAT!!!!!.
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click on the photo below or click here to see all
my recipes in "The Healthy Chef's Corner"
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