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pam's quick to fix fish in foil

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

Hubby wanted fish, so here is my easy to make, easy to clean up dish. I am sure there are as many variations of this dish as there are kinds of fish, so play to your hearts content. :)

►
(1 rating)
yield serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For pam's quick to fix fish in foil

  • firm white fish fillets (i prefer cod, halibut, flounder or haddock)
  • any jullienned or chopped vegetables (whatever you have available)
  • your favorite seasonings (herbs, blends, spices, salt and pepper)
  • oils of some sort ( butter, olive oil, oil and vinegar dressings)
  • some kind of acid ingredient (lemon, wine, lime, vinegar)

How To Make pam's quick to fix fish in foil

  • 1
    Preheat oven to 450°F. Wash and cut veggies into pieces (I like julienned, but you can just chop them if you like. They just need to be small enough to steam in 20 minutes) I also like to lay some fresh Italian parsley down and put the fish on top of it, but it is not necessary. I encourage you to play with your food.
  • 2
    Center the fish fillet on a square of heavy duty foil. Salt and pepper both sides. Pile on the veggies. Add any seasonings you like (Dill, Montreal, Cajun, Italian, Moroccan, Indian, etc.)
  • 3
    Add a drizzle of the oil ingredient over the top and add salt and pepper for the veggies if you wish, then drizzle with your acid ingredient. (I use a couple of tablespoons of white wine over the oil, and maybe a squeeze of lemon. Or you can use some sliced tomatoes or flavored vinegar.)
  • 4
    Bring two sides of the foil up and fold over several times to seal the top, then fold both ends up tight also. Place on a baking pan and bake for approximately 20 minutes. If your fish fillet is frozen and thicker than 1 inch, you may need to cook the packet for 25 minutes. Remove from oven and let cool for about 5 minutes. Pull open the foil (careful, steam burns hurt) and slide the fish and veggies onto a plate. Serve with a nice crusty roll and maybe some rice if you think you need it. There will be lots of tasty juices to soak up.
  • 5
    NOTE: For these packets I used frozen flounder fillets, parsley, Italian oil and vinegar dressing, lemon slices, jullienned onion, carrot, celery, three colors of sweet peppers, peeled broccoli stems, sun dried tomatoes, and leeks with a couple of tablespoons of Mondavi Sauvignon Blanc. The Broccoli in the photo was cooked in another foil packet with any leftover veggie bits, some butter and lemon.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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