Fish Baked in Foil

by Editorial Staff

Fish baked in foil is a tasty and healthy dish that is not difficult to prepare. Foil fish recipes are mostly similar but differ in the details that create the flavor of the dish. Let’s move on to how to cook fish in foil in Latvian style.

Summary

Cook Time	55 minutes
Total Time	55 minutes
Course	Baking
Servings (Default: 4)

Ingredients

Fish (seafood) – 1 kg (4 small carcasses)
Lemon (lemon juice) – 0.5-1 pcs.
or wine vinegar – 2-4 tbsp
Parsley greens – 30-50 g (1 bunch)
Vegetable oil – 20-30 g
Salt – 2 teaspoon
Ground black pepper – 2 teaspoon

How to bake fish in foil:

Instructions

Prepare fish carcasses: peel off scales, remove entrails, cut off heads and tails. Rinse prepared fish carcasses, dry with a towel, rub with salt, pepper, sprinkle with lemon juice or vinegar.
Wash the parsley, chop finely.
Sprinkle the inside of the fish with finely chopped parsley.
Preheat the oven. Spread a sheet of foil on the kitchen table, grease it with vegetable oil (or butter, or margarine). Place the fish on the foil and wrap each in such a way that a bag forms and the juice does not flow out. Wrap the ends of the foil up.
Put the bags on a baking sheet in the oven, bake the fish in foil for 30 minutes at 200 degrees.
Take out, unfold.
Carefully remove from the foil (using two forks). Pour butter over the finished dish. Fish baked in foil is good with stewed vegetables or salad.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.