Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Baked Fish in Foil - photo 1
← Recipes

Baked Fish in Foil

Pikantne Main Dishes Fish dishes European cuisine 75 min Medium 15 wyświetleń ~57.63 PLN - (0)
Rate:
(0)

Description

Delicate fish baked in tightly sealed foil is an elegant and simple dish perfect for New Year's Eve 2025. Salmon fillet (or another favorite fish) is marinated in olive oil, garlic, lemon juice, and fresh dill, then baked in its own sauce along with accompaniments - it retains its juiciness and aroma. The dish has a distinct citrus-herb flavor profile, looks beautiful on the table thanks to the intense color of the fish and fresh herbs. Serve with roasted potatoes, arugula salad, or a light puree; it pairs wonderfully with white wine (e.g., sauvignon blanc). Aesthetically packaged portions in foil are also convenient for serving at larger gatherings, as they can be prepared in advance and placed in the oven just before serving.

Składniki (10)

Servings:
4
  • Salmon fillet 800 g
  • Lemon 2.5 szt.
  • Olive oil 30 ml
  • Garlic 3 ząbki
  • Sea salt 8 g
  • Fresh dill 1.5 pęczki
  • 🌿 Przyprawy
  • Ground black pepper 2 szczypty
  • Sweet paprika powder 2.5 łyżeczki
  • ✨ Opcjonalne
  • Butter 20 g
  • Cherry tomatoes 200 g
💰 Szacowany koszt dania: ~57.63 PLN (14.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the salmon fillet out of the refrigerator 15–20 minutes before preparation to reach room temperature — for even cooking. If the fillet was frozen, thaw it slowly in the refrigerator overnight. After thawing, dry the fish with a paper towel: press and lightly press until the surface is dry.

Ingredients: Salmon fillet
Use a large cutting board and a sharp knife to check for bones. If you feel any bones, remove them with fish tweezers. Do not wash the fish under running water after drying, as it will lose some of its flavor.

Marinade

2

Prepare the marinade: in a medium bowl, mix 30 g of olive oil, the juice of one lemon (about 50–60 g of juice), 15 g of finely chopped or crushed garlic, 5 g of sweet paprika, 6 g of sea salt, and a pinch (1 g) of freshly ground pepper. Add half of the chopped dill (about 15 g). Stir with a fork or whisk until the ingredients are combined.

Ingredients: Olive oil, Lemon, Garlic, Sweet paprika powder, Sea salt, Ground black pepper, Fresh dill
Use a ceramic or glass bowl (not metal, so the lemon juice doesn't react). When squeezing the lemon juice, first roll the fruit on the countertop to release the juice.
3

Slice the second lemon into 6 thin slices (about 100 g — you will use them for baking). Transfer the fillets to a large bowl or plate and evenly coat with the marinade on both sides: first place the fillet skin-side down (if it has skin), pour the marinade over the surface with a spoon, and spread it with your hand or a brush. Let the fillets rest for 15–20 minutes in a cool place (not in the fridge, if the fish was cold — a short rest is enough).

Ingredients: Salmon fillet, Lemon, Fresh dill, Olive oil, Garlic
Use a silicone brush or spoon. Do not leave the fish in the acidic marinade (lemon) for more than 30 minutes, as the protein will start to 'denature' and the texture will become too soft.

Baking

4

Preheat the oven to 200°C (top-bottom) or 180°C with convection. Place a rack in the middle of the oven. Lay out two sheets of aluminum foil (each about 40 × 30 cm) on the countertop, arranging them crosswise to create a sturdy base — each fillet will be baked separately in its portion of foil.

Use baking foil (double layer on the bottom). If you have silicone baking paper, you can use it instead of an additional foil layer on the bottom.
5

Place a portion of the fillet (skin side down, if applicable) in the center of the foil. On the fillet, place 2–3 slices of lemon, arrange half of the halved cherry tomatoes (if using, 100 g per portion) next to the fish, and place a piece of butter (about 5 g per portion) on top. Drizzle an additional 1 teaspoon (5 g) of marinade from the bowl, sprinkle with 1 g of pepper and optionally 1–2 g of salt to taste, and add chopped dill. Fold the foil into a tight envelope: first pinch the sides, then the ends, leaving a little space above the fish for steam to circulate.

Ingredients: Salmon fillet, Lemon, Cherry tomatoes, Butter, Fresh dill, Ground black pepper, Sea salt
Use 2 layers of foil, make the folds precisely, but do not press the fish too tightly — space is needed for steam. If you are adding cherry tomatoes and butter, remember that the butter can be omitted (optional).
6

Place the wrapped portions on a baking sheet. Put them in the preheated oven and bake for 18–22 minutes depending on the thickness of the fillet: for a fillet about 2 cm thick, bake for 18 minutes; for 3 cm, bake for 22 minutes. Do not open the oven in the first 15 minutes to avoid releasing steam.

Ingredients: Salmon fillet, Cherry tomatoes, Butter
The best is a baking sheet with low edges or a ceramic dish. A common mistake is baking for too long — the fish will become dry. The time is approximate; if you have a food thermometer, the internal temperature should be 60–63°C.

Resting

7

After the baking time is up, take the tray out of the oven and let the portions rest for 3–5 minutes — the fish will continue to cook inside due to the trapped steam. Open the foil carefully (the steam will be hot) from the side farthest from you to avoid burning your hands.

Ingredients: Salmon fillet
Use kitchen gloves to remove and unroll the foil. Open the foil over the sink or under a bowl to avoid spilling hot juice on the table.

Serving

8

Transfer the portions of fish to warmed plates: use a wide spatula, supporting the entire portion. Drizzle the fish with fresh juice squeezed from the remaining lemon (about 1 tablespoon = 15 g) and sprinkle with the rest of the chopped dill (about 15 g). Taste and if necessary, add salt very gently (max. remaining 2 g of salt divided among the portions) and add pepper to taste.

Ingredients: Salmon fillet, Lemon, Fresh dill, Sea salt, Ground black pepper
Use a large fish spatula or a spoon with a wide edge for serving. Serve immediately — the fish tastes best hot, right after opening the foil.
9

Suggested additions: serve with roasted young potatoes seasoned with rosemary, celery puree, or a light arugula salad with vinaigrette. For New Year's Eve, suggest serving on warm platters alongside glasses of white, dry wine.

If you plan to serve it at a party, prepare the sides in advance and bake the fish at the last minute (you can prepare it in foil beforehand and store it in the fridge for up to 2 hours before baking).

Storage and Reheating

10

Store leftovers in an airtight container in the fridge for up to 48 hours. To reheat, preheat the oven to 150°C, place the portion wrapped in foil for 8–10 minutes until the center is hot; avoid the microwave as it may dry out the fish.

Ingredients: Salmon fillet
You can only store cooked fish — do not store raw fish in lemon marinade outside the refrigerator. For longer storage, freeze portions in an airtight container (for a maximum of 1 month).

Fun Fact

💡

Baking fish in foil (en papillote) has its roots in French cuisine; this technique allows you to retain moisture and aromas in a tightly sealed "steamer," resulting in a tender and flavorful outcome without the need to add large amounts of fat.

Best for

Sylwester 2025 przyjęcie obiad rodzinny

Tips

🍽️ Serving

Serve the fish directly from the foil on a warmed plate, so guests can open it and enjoy the aromas of steam. It pairs well with a dry white wine (sauvignon blanc or chardonnay), a light arugula salad with a citrus vinaigrette, and roasted potatoes. For an elegant presentation, leave a few thin slices of lemon and a sprig of dill on top.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. For reheating, use the oven at 150°C for 8–10 minutes covered with foil to retain moisture. Do not freeze raw fish in lemon juice marinade for an extended period; a cooked portion can be frozen for up to 1 month.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Ceviche z Dorsza i Mango z Pikantną Nutą Jalapeño 70 min

Ceviche z Dorsza i Mango z Pikantną Nutą J...

Latin American cuisine
Royal Red Borscht with a Hint of Cranberry and Rosemary 120 min

Royal Red Borscht with a Hint of Cranberry...

Christmas Eve Soups
Ceviche z Mango i Awokado z Pikantnymi Chipsami z Batatów 90 min

Ceviche z Mango i Awokado z Pikantnymi Chi...

Latin American cuisine
Chicken broth with noodles 180 min

Chicken broth with noodles

Soups
Lentil Patties 60 min

Lentil Patties

Vegetarian Dishes
Garlic Shrimp in Garlic Sauce 45 min

Garlic Shrimp in Garlic Sauce

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Fish dishes
Fish dishes

Fish dishes are healthy and easily digestible meals rich in omega-3 fatty acids and high-quality protein. Recipes for salmon: baked, grilled, smoked, and in cream sauce. Cod, pollock, zander, and trout - freshwater and saltwater fish in various versions. Seafood: shrimp, mussels, squid, and scall...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama