Choose an oven - proof, non-stick frying pan or well seasoned cast iron skillet, for which you have a tight fitting lid (I used a lid from a large stock pot and used a couple
of pieces of tin foil to plug the gaps along the rim of the skillet).
Place the garlic on
a piece of tin foil and drizzle a little olive oil on top.
Lay out
a piece of tin foil per piece of fish.
Place the loaf of bread on
a piece of tin foil that's been sprayed with non-stick cooking spray.
Place two
pieces of tin foil (about 18 inches long) horizontally in front of you.
Lay out
a piece of tin foil per piece of fish.
Remove the chicken and put on
a piece of tin foil.
«It looks like
a piece of tin foil... and it had a roll cage in it!