Easiest Way to Make How To Bake Fish In Foil Jamaican Style

Baked Fish Croquettes

Baking fish in parchment paper or tin foil—known in france and gourmet cooking circles as en papillote—steams the fish with a minimum of fuss and equipment.

Recipe Summary Baked Fish Croquettes

These are delicate and soft fish croquette with a light crisp coating. I have used this recipe for leftover baked or broiled fish like salmon, steelhead trout, or other fish.

Ingredients | How To Bake Fish In Foil Jamaican Style

2 cups leftover cooked steelhead trout

1 cup soft bread crumbs

½ sweet onion, minced

½ cup mayonnaise

½ cup sour cream

½ lemon, juiced

½ teaspoon Worcestershire sauce

½ teaspoon seasoned salt, or more to taste

½ teaspoon garlic powder

ground black pepper to taste

½ cup panko bread crumbs, or as needed

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Discard skin, bones, and any crust from trout and flake fish with a fork. Combine flaked fish with soft bread crumbs, onion, mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, garlic powder, and black pepper in a bowl. Form mixture into balls and roll each ball in the panko. Arrange balls on the prepared baking sheet.

Bake in the preheated oven until croquettes are lightly browned and crispy, 15 to 20 minutes.

I like to use the food processor to chop onion while processing bread for the soft bread crumbs. If I have more than one cup of the soft crumb mixture, I simply add the remaining to the dry panko crumbs at the end so long as it is not exceed the dry crumbs by half. Easy to adjust to your own taste by adding cheese or herbs.

Info | How To Bake Fish In Foil Jamaican Style

prep: 15 mins cook: 15 mins total: 30 mins Servings: 6 Yield: 8 to 10 croquettes

TAG : Baked Fish Croquettes

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Images of How To Bake Fish In Foil Jamaican Style

How To Bake Fish In Foil Jamaican Style / Carefully unfold the foil, sprinkle the fish with the basil below we offer to cook fish in italian style, using lemon, aromatic olive oil and refreshing mint.