So you say you can’t cook?

For everyone that tries to say that, for the Wednesday I will give you this:

Try it some time, especially if cooking fresh fish gives you anxiety 🙂

Complicated so pay attention now… 🙂


  1. fresh white fish (again, fresh Dover sole on sale at Costco for $5.99 a pound- pacific cod, halibut etc etc… NOT A TUNA steak, that don’t work so good with this one :-))
  2. 1-2 teaspoons of evoo
  3. 1 small clove fresh garlic
  4. salt and pepper
  5. one slice of lemon
  6. one cherry tomato or a slice of tomato
  7. fresh basil leave- or chives- or parsley – cilantro, you get the point.

In parchment paper lay your fish down (make sure it’s “dry” in case you’ve washed your fish or if coming out of the fridge).

Salt & Pepper to taste

slice up 1 small clove of garlic and distribute

Next drizzle 1 to 2 teaspoons of good extra virgin olive oil on your fish (1 teaspoon per 1/3 of pound is plenty)

Now if you have some fresh herbs handy… mine are outside in my crappy amateur garden I love… maybe toss a few chives or 2 basil leaves on there.

One slice of lemon squeezed on the fish …the juice that is.

One little cherry tomato or a half a slice of tomato.

Next gently fold the parchment paper. I use tinfoil on the outside of the parchment paper and make a handy dandy little “package” that way.

Don’t worry about it being perfect or tightly wrapped…..this will all work, trust me 🙂

In the pre-heated oven or broiler at 400-425 degrees for about 6-12 minutes.

For 1/3 of a pound or less, 6-7 minutes is perfect as long as oven is at least 400 degrees.

You think you still can’t cook?


2 quick things, this is very very traditional simple French cooking, the way my grandma always showed me… since the French believe they invented and discovered EVERYTHING, I always had to chuckle when this was being discussed, as such a typical “French cooking” dish.

Did someone forget along the way that cooking fish in it’s own steam and juice has been done for 1000’s of years?? Parchment paper wasn’t there yet of course, but banana leaves, cassava leaves etc etc have been used to perfection for a long time. From memory the first of this type of cooking originated in India I believe, but not completely sure. Anywho…..



Leave a Reply

Your email address will not be published. Required fields are marked *