Fish and Mushrooms in Foil

Quick. Easy. Tasty. Clean-up is minimal since the fish cooks in a foil packet. You can make a single serving but we recommend making a few servings. Leftovers heat up well and taste great.

This recipe doesn't look easy because there are a lot of steps but it's really just about building up the parts in the packet. All the steps are very simple and quick.

This recipe uses tarragon. Tarragon has a distinctive flavor of licorice. If you don't like that flavor another herb such as basil or thyme can be substituted. Fresh parsley is good too.

For each serving:
6 oz boneless white fish fillet, such as sole, catfish or tilapia
2 tsp fresh lemon juice
4 medium button mushrooms
1 Tablespoon + about 1 teaspoon butter
1/4 teaspoon minced garlic
1 teaspoon fresh tarragon, chopped OR 1/4 teaspoon dried tarragon, crushed
1 teaspoon minced fresh OR frozen chives, optional (see note)
black pepper
salt

1 12" x 12" square of foil

Preheat oven to 375 degrees F.

Sprinkle fish fillet with lemon juice and let stand while you do your prep.

Melt 1 tablespoon butter in a small saucepan over medium-low heat. Add garlic and cook for 3 minutes. Add tarragon to butter and garlic. Set aside.

Slice mushrooms and set aside.

Rub about 1 teaspoon butter onto center of foil square. Place fish and lemon juice on top of buttered section. Sprinkle with a pinch of salt and pepper.

Arrange mushrooms slices on top of fish. Drizzle with melted butter/garlic/tarragon.

Sprinkle with another pinch of salt and pepper.

Fold up long sides of foil and tightly crimp it to seal. Seal ends by rolling up. You want a good seal because a) it prevents leaks which are messy, and b) the fish steams better if you have a good seal.

Place foil packet on a baking sheet and bake for 25 minutes.

Cut open foil packet and spoon fish with sauce onto a plate. Can be served with anything that will soak up the sauce - rice, noodles or bread.

Note: Chives freeze exceptionally well. Since you always get more than you need in a supermarket package, you'll want to preserve the extra. Clean out any dried or brown chives and freeze them on a plate or cookie sheet. Once they are frozen, you can put them in a small plastic bag. To use, no need to thaw, snip them with scissors (the easiest way) or chop with a knife.