I normally used to deep fry or shallow fry and lately trying to become more healthy, trying to learn to bake in oven :-)
When I baked Salmon in Aluminum Foil, I used seasoning and lemon slices... (after 15 minutes @ 350), the fish tasted bitter wherever the lemon slices were there!
Are there some no-no's for cooking fish in Aluminum Foil, Parchment?
Also, what are pros and cons of Aluminum Foil versus Parchment?
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