Appears in Cook's Illustrated March/April 2009, America's Test Kitchen TV
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and short on flavor. Here’s how we foiled these problems.
For a foil-baked fish recipe with flaky fish and tender but firm vegetables flavored by the aromatic goodness of their mingled juices, we chose mild haddock or cod over more assertive salmon or tuna, which can overpower vegetables. Placing ...