Baking

I had this, or something close to it, at a spa, several years ago. It was in Utah, not a place I normally associate with great fish. The parsley and dill make this taste like it was cooked in butter, which is something I really like, but you can substitute those for any herbs or vegetables you prefer. Sometimes I use fennel and tarragon, sometimes I use tomatoes and black olives, but the basic principle here is baking the fish in the foil with a very little oil.

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