Salmon in a Bag

GOT A HOT DATE? Don’t waste your money on an expensive restaurant, or even worse, a horrible cheap one. Everyone loves a home cooked meal. If you are trying to make a good impression, invite the person over, get some wine and cook that shit yourself. The perfect dish to impress is, fish in a bag, or what the French call, Fish en Papillote. It’s easier to make than it is to pronounce, place a piece of fish on some aluminum foil, slice-up some vegetables and throw them on top with some lemon, butter and wine; finally seal up the foil. After a quick bake in the oven you can present a restaurant quality dish the will truly knock anyone’s socks off, or hopefully a little more, you might even ”get it in.” So make some fish in a bag, and then DO YOU!


2 6-8 oz Wild Salmon fillets, you can use a white fish like Sole or Cod

1/2 Red onion, thinly sliced

1 Carrot, julienne or thinly sliced

1 Zucchini, julienne or thinly sliced

2-3 Garlic cloves, minced

1 Lemon

1 Cup of good white wine

4 Thyme sprigs, pulled from the stem

1 Tablespoon of butter

Olive Oil

Salt & Pepper


Preheat the oven to 400 degrees.

You only need half a red onion so cut it in half straight through the root. Put one half aside and take the skin off the other half. Then slice that half again into two parts. Then peel a few layers away so you can lay it kind of flat as seen below…

…once you have it secured on the board, slice nice thin even strips.

Take the tops and ends off the carrots and peel the skin away. Then take you vegetable peeler and peel a thin layer off one side of the carrot so that you have a flat surface for it to sit on your board without running all over the place.

Cut your big carrot in half so you have some manageable pieces to work with. Then carefully cut each half lengthwise into thin planks.

Take the thin planks and stack them a few at a time carefully cut them into thin julienne strips. Do yourself a favor and use a bigger knife than this one, its the wrong knife for this.

Take the ends of the zucchini and slice it in half, just like the carrots, so it’s manageable. Then stand up each half and cut thin planks, again, like the carrots.

Stack up the think planks a few at a time and then cut thin strips, just like you did to the carrots.

Smash garlic like you mean it…

Chop garlic.

Throw all that veg in a bowl…

Add about 3 tablespoons of olive oil…



…and toss to combine.

Tear off a few fairly big pieces of aluminum foil and fold them in half.

Open one piece of foil up and place your salmon on one side of the fold. Give yourself enough room to seal the foil, I put the fish a little closer to the fold and to the edge.

Place a nice handful of the vegetable mixture over the fish along with some of the thyme.

Layer about 4 lemons on top of the fish and then top that with a knob of butter.

Start at one corner and crimp the edge to form an airtight seal all the way around.

Don’t seal it off all the way though, leave a little opening to pour your wine into.

Add the wine.

Once you’ve got all your little fish packages done, throw them on a sheet pan and bake them for 13 minutes…yes, 13 minutes exactly!

After 13 minutes, take it out and let it sit for a minute while you get together what you’re serving it with. I cooked up some jasmati rice. Quick fool proof recipe for rice: 1 cup rice, 2 cups water, a tablespoon of butter. Melt the butter in a little pot, toss in the rice and toast for about 5 minutes moving constantly, you don’t want them to burn. Once they start to smell nutty and are all coated in oil, add the water, bring to a simmer, put the lid on and cook for 15 minutes or until there are little oils in the rice from the steak escaping.

Plate up some rice and the fish making sure you get all those vegetables (minus the lemons) on to the plate on top of the salmon. The pour all the juices in the foil over the salmon, that’s the best part right there.

This meal is perfect for a date, its light, delicious, tasty, impressive and easy. Pour some of that wine you’ve got open, the compliments will ensure and you’ll know then that it’s in the bag…

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