I am looking for tips on how best to cook fish in transparent silicone ovenproof foil. This foil looks like cling-film but is not cling-film, it can withstand temperatures of up to 200°C / 390°F. In principle you just place on the foil the fish, fillets or whole, with seasoning and a little liquid, oil, lemon etc, then close it like a parcel in the shape of a boat and firmly secure the edges with silicone ties, supplied with the foil. Some say when the parcel puffs up with air the fish is done, but I am not sure about this. Has anyone had experience with this type of cooking?
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Italy is rightly famous for its regional food specialities. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.