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Jeni Wright, Eric Treuille, Le Cordon Bleu

Stuffing and Baking in Foil

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A foil wrapping allows fish to cook in its own juices, keeping it deliciously moist. The fish can be wrapped unstuffed or, depending on the boning method can be stuffed through the stomach or back. Stuffed fish take a little longer to cook.

  1. Spoon your chosen stuffing into the stomach cavity of the fish. Secure the stomach opening with 1-2 wooden cocktail sticks.

  2. Wrap fish individually n oiled or buttered foil. Seal the foil tightly to prevent juices escaping during cooking.

  3. Bake in a roasting tin at 180Β°C, 25 minutes for a small fish, 35-40 minutes for a large fish. Open the foil wrapping at the table.

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