Spanish Fish in a Sack

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We used to do this with lamb shanks, also is good with chicken breast, the parchment keeps this lean cut from being dry. Add or alter your own veggies, whatever you like.

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This dish is fabulous! I let the fish soak in lemon zest, smoked sweet paprika, and parsley. It gave of an amazing aroma and an even better taste.

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This recipe is wonderful! It was so easy a novice could do it and turned out so well. I did it just as listed including the anchovies (which I love and kalamata olives (which I also love. The green beans were perfect - not too hard, not too soft. The fish soaked up all the flavors from steaming in the pouch (parchment makes the difference. Making cod fish taste this good is remarkable. My whole family loved it. I loved it! It looks and tastes like I spent a lot more time (shh! I'll never tell!. I also loved that there was almost no clean-up - I didn't dirty a pan or utensils! Bonus!

Thank you Rachael Ray!

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I made these parchment sacks to take to a friend's house for a get-together and they were a big hit (didn't make the potatoes, just the fish. In my opinion, the anchovies are not optional, but the olives are - I LOVE kalamata olives, but I think the recipe would be fine without them. The only thing I did differently was I added some shaved fennel bulb on top of the green beans. Maybe a squeeze of lemon juice before sealing the packets would be nice, too - I'll try it next time.

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Made this recipe for the inlaws and they are convinced I should be a gourmet cook. This recipe was super easy and healthy enough to make for people with restrictive diets.

I am convinced any kind of fish and vegetables would work with this recipe. I omitted the anchivies because I didn't have them on hand and it was still awesome!!!!!!! I definately recommend it.

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This was a tasty way to do a "fish in a pouch" type preparation that we have all seen before. The broth that forms is delicious and definitly cries out for bread, rice or coucous to sop it up. I'd skip the overly greasy (and I LIKE grease potato and chorizo side and stick with the bread/rice or couscous idea. Fairly simple recipe (though unlikely to be a half-hour total for the average home cook. Easy to find ingredients. Generally healthy - and a fun presentation.

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I wasn't as impressed by this recipe as I thought I would be. Despite using all the flavors as directed (except for the peppers, the fish came out very bland. I did not use the green beans in the recipe, and I think the 20 minutes was too long to cook the fish then.

I might try this again, but alter it to suit my tastes.

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I thought this fish recipe was absolutely delicious! I had never eaten anchovies before so I was skeptical...they added so much flavor! This recipe is so versatile because you can use so many different vegetables as well as different fish. I used orange roughy, brocolli, and mushrooms. It was fantastic! I'm anxious to try it again with different ingredients! Thanks Rach! You're the bomb!

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This was a great and easy dish. I used halibut fillets that were only 6 oz, so I cooked them a little less time. I didn't like the looks of the green beans at the store so I used asparagus - wow that was a good choice. There are a lot of flavors going on in here and they mix beautifully. I'll probably try it again with beans but I can't imagine it could be better than the asparagus. And almost no cleanup at the end! My little "packets" wouldn't stay closed on the ends as well as hers did, but it didn't seem to matter; everything still stayed inside.

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This recipe was a meal by itself, the fish i mean, with the thick center cut fillet, all the veggies and the flavors that just came pouring out of the "sack" was incredible! I will definitely be sharing this recipe with my family and friends!