Over the course of the two-plus years that I have been writing this blog, I have had many people tell me that they are nervous to cook fish. One of the no-fail ways to cook fish is to keep it as moist as possible, which makes it very hard to overcook — and the best way to keep fish moist is by baking it in a packet (otherwise known as a papillote if you want to be fancy).
This recipe would be perfect for a newbie fish cooker. It is quick, simple (only three ingredients!), delicious, and really hard to overcook. When you open the packets, the fish will have cooked in its own juices (and the butter, of course), keeping it moist and delectable. The rosemary fragrance and flavor is just right. I served this with heirloom tomatoes with a splash of olive oil, and Camembert Mashed Potatoes.