Blue-Fin Robin and Scampi baked in Foil Paper

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Pic kindly upgraded by Jay Gustafson!

Last Friday, on my way back from University, I visited the big Parche Supermarket inside Shizuoka City JR Station as I wanted to cook some seafood for the Missus that night!


I was lucky to find a couple of medium-sized “Houbou/Blue-Fin Robin” for a little over 4 US$. This fish was caught off the western part of Shizuoka shore. I also discovered a few great value fresh “Te-naga Ebi/Scampi” caught in Suruga Bay (Shizuoka Prefecture). I only needed to check with the vegetables stand nearby and I was back home!


Things are (most of the time) best when kept simple.
I had had the fishmonger dress the fish beforehand, so I needed only to make a couple of shallow cuts across the skin.
In two separate large sheets of foil paper, I place one fish (seasoned with salt and pepper) in the middle, flanked it with two (on the the left) and one scampi (on the right), filled the upper right corner with plenty of fresh basil and dill. I placed mini asparaguses and large fresh broad beans along them, added a good portion of white wine, a little olive oil, some freshly pressed lime juice and a good measure of sweet and hot Thai sauce.
I closed the foil tightly around the whole and baked it on grill at 250 degrees Celsius for 25 minutes.
Served at once, they made for a great and light dinner enjoyed with white wine (for the Missus) and Japanese sake (for me!)

7 thoughts on “Blue-Fin Robin and Scampi baked in Foil Paper”

  1. This sounds wonderful…I have never just baked fish or scampi in foil, maybe years ago on the grill…now I will have to do it when hubby returns from business trip! Yum, and thanks Robert…


  2. What an interesting looking fish. I’ve never seen anything like this in Singapore. I do think seafood with minimal ingredients are the best especially if the catch is fresh.


    1. Dear Liz, Jo and linda!
      This is very simple cooking and has the merit to be open to variations.
      I knew I should have explained the word “robin”!
      Shizuoka is blessed with the lragest number of fish varieties in Japane due to the very deep Suruga Bay and large Izu Peninsula!
      That alone insure the fish and seafood are of superior freshness!


      1. Dear Alin!
        I’m sorry, but your comment got deleted by mistake!

        Here is as it was:


        Another simple and yummilicious dish from you. Well done Robert! Sake for you and wine for better half 🙂 We can’t get fish like that over here in Malaysia. But good idea to bake fish in the oven. Save lotz of washing work :))))


        Thank you so much for your kind comments!


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