Be aware that the molecular vibrations caused by microwaving continue in the food for several minutes after the oven has been turned off, so be careful not to overcook. This cooking method involves folding a sheet of parchment or butcher's paper in half and cutting out a half-heart shape twice the size of the fish to be cooked. Place thin cuts of fresh or thawed fish on the paper and top with butter, seasonings, wine, stuffing, or other ingredients, then refold the paper to envelop the fish. Fold the edges at least twice to form a seal, grease the outside of the pouch, place it on a baking sheet and transfer to a preheated 400 degree F oven. When done, slide the bags onto plates and serve immediately.
Diners open their pouches at the table, releasing a delicious aroma.
Planking fish is simply baking fish on a nonresinous, grooved wooden plank. Warm and oil the plank, and then place drawn, dressed, filleted or steaked fish that has been seasoned and buttered on the grooved side of the plank. Bake in a preheated 400 degree F oven, following the ten minute rule. Often the fish is removed just before it's done, surrounded by mashed potatoes, and then broiled until the fish is done and the potatoes are browned. The plank is then garnished with hot vegetables and brought to the table.