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
- 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.