Cooking a good fillet of fish is a simple pleasure that is hard to beat. There are many ways to cook a fish fillet. Bake it in an oven, grill it outdoors, pan fry it or even slow roast it over an open flame. Although there is no shortage of inventive ways to cook a fish fillet, cooking in classic fillet style produces a flavor that no other method can match.
Determine how many fish fillets you will need based on the number of people you are serving and how much fish you think each person will eat.
Find a source for fish fillet. Most people have three basic options: catch the fish yourself, buy fresh fish at the market or buy frozen fish fillets at the supermarket. Nothing beats a fresh catch, but any of these options will work just fine.
Tear an individual sheet of aluminum foil for each fish fillet. Make the foil large enough to completely wrap the fish before it is put in the oven. Keep the foil flat on your table or counter top at this time.
Sprinkle salt and pepper on both sides of each fish fillet. Lay the fillet in the center of the piece of aluminum foil and sprinkle with garlic powder. Cover the fish fillet with dots of butter or margarine, depending on your personal taste. Repeat this process on all fish fillets until they are all buttered, seasoned and on aluminum foil.
Use a cutting board and a sharp knife to cut a large onion into thinly sliced pieces. Spread the onion equally among each of the fish fillets. Once the onion has been added, fold the aluminum foil around the fillet and seal the edges.
Place the foil wrapped fillets in a baking dish or on a large cookie sheet. Bake the fillets in a 350-degree oven for 25 minutes. Carefully unwrap the fish fillets one at a time and transfer to plates or a serving dish.