New England Fish Bake
Over the course of the summer I have gotten pretty lazy about getting dinner on the table. I do eventually get something made and placed on the table for all to eat. But I feel like it takes me half the night and it’s like 7 o’clock by the time we actually eat. This is crazy considering I still have to milk 3 goats, tuck in all the ducks for the night and then clean up the kitchen.
Ugh.
It’s not pretty.
Well, with school having started now, my kids are crazy exhausted in the evening and need to get to bed a tad early, meaning like 7 or 7:30. So I am TRYING to make sure I plan meals that come together quickly and are easy to make. My goal is to have dinner on the table at 6.
So you should be seeing a lot of crockpot meals (yay!) and one dish meals (wahoo!) and just plain easy to prepare meals in the coming weeks.
I especially want to make one dish, easy clean up type meals because I have also started having my two older kids (7 and 5) do the dinner dishes so that I can be outside milking goats and have the kitchen magically be clean when I come inside. No worries, since they are still learning it’s not usually perfect and I still have to do a few things but the last couple times they have done a pretty good job and I think having this for dinner really helped.
There is virtually no clean up.
No pots, no pans, the plates almost could have gone back in the cupboard so it could have been just forks, a chef’s knife and a cutting board and a few cups.
It’s great.
This time I made it in the oven but typically this is a meal I cook over a fire in the grill. I have also made this while camping and it turns out delish. Of course you can fill the packets with whatever you want, brats, onions, peppers and potatoes are super good too.
But the fish is one of our favorites.
- parchment paper
- foil
- 4 yukon gold potatoes, sliced fairly thin
- 4 ears corn on the cob
- 4 pieces fish of choice (I typically use cod or red snapper)
- 1 pound large shrimp, deveined and peeled
- ½ white onion, sliced thin
- 1 large lemon
- salt and pepper
- 1 tablespoon dill
- 4 tablespoons butter
- First prepare a grill or fire. If cooking on a gas grill heat to medium, about 400˚f. If cooking on a fire, you want some nice hot coals. If going with the oven, preheat to 400˚f.
- Next, cut out 4 squares of parchment paper and then 4 large pieces of foil.
- Place the sliced potatoes in the center of each parchment square.
- Break the corn cobs in half and place one half in each square.
- Divide the shrimp between each packet and then place a piece of fish in each packet.
- Toss a few onion slices on top, squeeze the lemon over and then place on top.
- Sprinkle with salt, pepper and dill.
- Dot with butter.
- Fold the parchment and foil into a nice little package, making sure there are no holes for steam to escape.
- Bake until the corn and potatoes are soft and ready to eat, about 40 minutes.
- Serve 1 packet to each person.
Original recipe from: http://marthastewart.com
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