Paper sack fish
Use an ordinary brown paper lunch bag to make this recipe. In the South, it's made with catfish. In New England use pollock, striped bass, or bluefish.
Olive oil cooking spray (for the bags)
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon grated lemon rind
1/3 cup lemon juice
2 1/2 pounds pollock, striped bass, or bluefish, cut into 6 pieces
1/2 teaspoon pepper
1 lemon, cut into 6 slices
1. Set the oven at 350 degrees. Spray the inside of 6 lunch bags with olive oil spray. They will look translucent. Cut 6 long pieces of butcher's twine. Have on hand 2 rimmed baking sheets.
2. In a small saucepan, melt the butter with the garlic, salt, oil, and lemon rind and juice.
3. Place the fish in one layer in a dish. Pour the sauce over the fish and sprinkle with pepper. Place a slice of lemon on each one. Slide a piece of fish into each bag. Gather the mouth of the bag and twist it. Secure with the twine. Continue until all the bags are filled and tied.
4. Set 3 bags on each baking sheet. Bake the fish for 10 minutes or until it is firm to the touch through the bags. Transfer a bag to each of 6 dinner plates. Serve with steamed potatoes. Adapted from "Screen Doors and Sweet Tea"