Pam's Quick to Fix Fish in Foil
Featured Pinch Tips Video
- 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)
1Preheat 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.
4Bring 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.
5NOTE: 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.