adam9641 wrote:Bit of tin foil, with a bit of greasproof paper on top. Bang salmon on greasproof, make it into a parcel and put the wine in with bit of garlic and ginger and close top. It's lovely.
And no, with boiled potatoes (the ones i grew myself)
Adam, whatever dipstickery you may otherwise engage in, you know your food, sunshine!
Line-caught trout grilled with garlic butter is also a favourite of mine, with some nice organic boiled new spuds as well.
We don't get much cod/haddock over here (should be buying fish from sustainable stocks anyway), but it's surprising what you can do with young herring and mackerel as well. Pollack is a bland meat, but plentiful, and great with a strong-flavoured sauce. Cheap and wholesome. Give it a try.
I like your thinking, Adam. More power to your frying pan.