Call for WSB Recipes

[Jimmyz123]

Originally Posted by dgax65

I've never done fish en papillote in foil before; always parchment paper. Does the acid from the citrus or tomato ever discolor/dissolve the foil. I've had that happen with other dishes, but I have never figured out just how much acid or what conditions will cause it. I think it happens more often when the acidic elements are in contact with the foil in a relatively dry environment. I could see where the fish pouch has enough liquid in it that it might not be a problem.

I personally use the parchment and then follow it with the foil. This way I avoid any chances of the foil doing as you mentioned. So you can say I double wrap mine. Comes out very flavorful and not dry at all.