Fish is a uniquely healthy protein, which provides essential omega 3 fats.
But no one likes dry baked fish. One way to keep your fish moist is to seal your baked fish in a packet of aluminum foil. Sealing then baking your fish in aluminum foil essentially steams the fish in its own juices, resulting in a moist and succulent fish.
This is a version of the french technique of cooking En papillote. In this method, food is placed into a folded pouch, typically made out of parchment paper. However, instead of parchment paper, you can just use aluminum foil. You can bake a whole fish en papillote or you can make individual pouches for individual filets. Besides producing delicious fish, this technique also allows for easy clean up!
Here is the link to the recipe I used in the above clip: