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1
Lay salmon on sheet of tinfoil, shiny side up.
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2
If needed, crimp 2 sheets together.
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3
Dot salmon with butter, put butter, lemons, salt and pepper inside body.
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4
(With steaks or possibly pcs, lay lemon slices on top, salt and pepper to taste.)
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5
Fold foil tightly over contents, crimp ends to make airtight seal.
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6
Place in shallow metal pan or possibly ovenproof dish.
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7
Add in boiling water to cover bottom of pan, place in oven at 450 F
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8
(230 C).
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9
When fish cooking time is up, open foil to check doneness.
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10
For larger fish, check by pressing fork into flesh near backbone.
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11
If flesh flakes and falls away, it's done; if not, cook a little longer.
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12
Place on plate, garnish with paprika, sprigs of parsley, fresh lemon slices.
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13
NOTES : This is a delicious moist way to cook salmon and the finished dish is rather better cool than warm, ideal for a summer meal.
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14
The recipe can be used for any seafish such as snapper or possibly hallbut and enhances the more delicate flavours of white fish.
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15
Thin fish like sole or possibly plaice will take 5 min, thicker fish will take 12-15 min, a whole 3-4 lb salmon or possibly similar-sized fish will take about 30 min.
