Seafood Baked in a Package
Submitted by gparish
Swordfish and shrimp baked in a foil packet with garlic-tarragon butter and white wine, then crowned with a silky cream pan sauce. An elegant, fuss-free seafood dinner that steams in its own juices.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsSealing fish in foil isn’t just for easy cleanup. The packet traps steam and wine, so the swordfish and shrimp gently poach in their own buttery juices and stay moist instead of drying out under direct heat.
A compound butter of garlic, lemon, and tarragon coats the fish on both sides, melting into every fold of the packet. Dry white wine poured in before sealing turns to fragrant steam in the oven.
The real payoff comes after baking. Don’t waste those pooled juices: pour them into a skillet, add cream, and reduce until glossy and just thick enough to coat a spoon. That quick sauce is what turns a simple baked fillet into something special.
Crimp the foil tightly so no steam escapes, and bake in the upper part of the oven for even, gentle heat.
Chef Tips
- Crimp the foil edges tight so the steam stays trapped and the fish poaches evenly.
- Don’t overbake; swordfish dries out fast, so pull it as soon as it flakes.
- Save every drop of the packet juices for the cream sauce, that’s the flavor.
- Reduce the sauce until it coats the back of a spoon, then pour over right before serving.
Variations
- Swap swordfish for halibut, salmon, or cod, adjusting the bake time for thickness.
- Tuck thin lemon slices and fresh dill inside the packet for a brighter finish.
- Stir a spoonful of Dijon into the cream reduction for a tangy lift.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Sprinkle fish with salt and pepper.
Mix butter, garlic, lemon juice and tarragon until well blended.
Using half of butter mixture, coat one side of fish and place buttered side down on half a sheet of heavy-duty aluminum foil that measures 48 inches in length.
Place shrimp on top of fish and dot with remaining butter mixture.
Pour wine over.
Fold other half of sheet over fish; seal and crimp foil.
Bake 25 to 30 minutes in upper part of oven.
Remove fish and shrimp and keep warm on a heated serving platter loosely covered with aluminum foil.
Pour off juices into a small skillet.
Add cream and reduce to ¾ to 1 cup.
Pour over fish, sprinkle with parsley and serve at once.
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