Fish Easier Than Stone Soup
The following is a generic method of cooking any type of fish with what should always be in your pantry. Fancy ingredients unnecessary if you cook the fish well.
Fish of your choice
lemon or citrus, round slices,
OR 1 T juice per lb fish if whole lemons unavailable
Place enough foil down to completely wrap fish, if you are cooking a large amount more than one foil packet may be made.
Place onion slices on foi
Put fish on top of onions
Rub fish with crushed garlic, sprinkle with salt, drizzle with small amount oil
Place lemon rounds on top of fish, you can also squeeze a little juice on fish
Seal foil over fish so nothing is exposed
Cook at 350 F for 10 min, do NOT preheat oven
Turn oven to 200 F and cook for additional 15 -30 min, the time will depend on fish thickness. One inch thinkness should take about 25 min. Remove fish from oven when it comes apart easily with fork but still appears moist, keep foil closed and let sit for 10 more min to let fish finish cooking.
This should result in fish that is completely cooked but is so tender it melts in your mouth.
Alternatively (read more simply) cook at 25o F for about 15-20 min, check for doneness, and also let finish cooking outside oven.