How to Broil Fish in a Cooking Bag
- 1). Season the fish liberally with salt, pepper and a little olive oil. Rub the seasonings into the inner cavity of the fish with clean hands.
- 2). Place the whole cleaned and gutted fish into a new cooking bag along with any fresh or dried herbs and aromatics. Fennel fronds or dill, along with a couple thin slices of citrus, give fish a subtle bright flavor.
- 3). Force the majority of air out of the cooking bag and seal it by simply tying the open end of the bag into a knot just beyond the end of the fish. Cut away the excess cooking bag an inch beyond the knot with a pair of scissors.
- 4). Place an oven thermometer into the broiler and preheat the oven to at its lowest broiler setting for 15 minutes. Check the oven thermometer after the preheat to make sure that temperatures in the broiler are below 400 degrees.
- 5). Place the cooking bag containing the fish into a shallow pan. Press down on the bag so that no part of it will be closer than 4 inches from the heat source. Slide the pan into the broiler, leaving the broiler door open a few inches.
- 6). Broil the fish in the bag for 3 to 4 minutes before flipping the bag over with tongs. The heat in the broiler is mostly coming from the top, so flipping the fish helps it cook more evenly.
- 7). Insert an internal probe thermometer through the cooking bag and into the thickest part of the fish after the second side has been under the broiler heat for 3 to 4 minutes. Remove the fish when the internal temperature has reached 140 degrees.
- 8). Cut the bag open carefully to vent the steam away from your hands and face. Allow the fish to cool for five minutes before serving.
