Quite a while ago I made a “roast” chicken in the crock pot and it was amazing. Well, to be honest the meat was amazing but the skin was so far beyond ick. No browning occurred which I expected but that also means soggy skin. However this post isn’t about chicken so much as it is about fish. The fish does share a common step in the prep though and THAT is what I wanted to share.
Foil crumpled into a loose ball and placed under meat will elevate said meat (chicken AND fish alike) so that it isn’t sitting in it’s own juices/grease. By cooking fish this way in the oven it saves the poor things from swimming in their own oils and keeps the coating crispy. And we all know fish need crispy coats.