Fish Cooked In Foil

Back in the day when my girls were doing swimming lessons,  I had to find simple things to cook on swimming night.  There was no point in cooking a roast as time was scarce.  After watching a few cooking shows,  I came up with this recipe that ticks all my boxes - simple,  tasty, can be prepared earlier and very quick to put together.

I've used a few difference types of fish for this recipe with Blue Grenadier being the cheapest to buy on most occasions.  Here's what you need -

Aluminium foil
Baking paper ( not waxed )
Canola or olive oil spray
Long oven tray
Fish
Butter
2 lemons - one sliced, one juiced
Seasoning to taste.  I use salt,  pepper,  garlic,  paprika and  parsley

Tear off a long piece of foil and lay flat on the baking tray.
Tear off a slightly smaller piece of baking paper and lay on top of the foil.
Lightly spray the baking paper with canola or olive oil.
Lay the fish in the middle of the baking paper length ways
Drizzle the lemon juice over the fish
Season the fish to taste with your choice of seasonings
Add a couple of knobs of butter to each piece of fish
Lay the sliced lemon on top of the butter.
Bring the long sides of the foil and baking paper together in the middle and fold over a couple of times.
Then fold the short ends of the foil to form a sealed parcel.
Bake in the oven on 180 degrees Celsius for 20 minutes then check to see if the fish is cooked.
Serve with rice,  steamed vegetables or a salad.
Use some of the juices from the fish to pour over the fish or rice when serving.