BAKED FISH-IN-FOIL WITH VEGETABLES
Baked fish in individual foil packets, each served with a delicious mix of summer vegetables. This is a fun and easy to serve method that yield a very moist steamed-like fish!
Provided by Silvia
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400F degrees.
- Cut fish into four equal pieces. Set aside
- In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
- Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
- Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
- Season each fish and vegetable packet with garlic oregano oil.
- Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
- Place the fish packets on a sheet pan and bake for 18-20 minutes.
- Carefully open fish packets away from your face, as it will release lots of hot steam.
- Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet
HERBED FISH AND VEGETABLES BARBECUED OR OVEN BAKED
It's barbecue time but you can bake this dish in the oven too. Easy to put together and easy clean up too. Adjust the seasonings to taste. Double or triple the recipe for more servings. It's a great recipe to use up leftover cooked veggies too. Add thickly sliced cooked potatoes (or drained canned potatoes), and leftover cooked veggies such as green beans, peas, carrots, cauliflower and broccoli for a meal-in-one. Add one ice cube to each packet if using leftover vegetables to prevent drying. Add more green onion or use sweet onion if you like. Also good with side dishes of oven roasted potatoes and cole slaw. I usually serve the dish with wedges of lemon for those who really like the extra lemon taste. Haddock is my favorite fish to use in this recipe. The original recipe is from a Reynold's Heavy Duty Wrap recipe card.
Provided by foodtvfan
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut two sheets of heavy-duty foil paper 12" x 18".
- Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high.
- Spray each piece of foil paper with nonstick spray or lightly oil.
- Center one fish fillet on each sheet of foil paper.
- Divide green onions and top each fillet.
- Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying.
- Sprinkle both packets of fillets and veggies with seasonings to taste.
- Top each packet with bits of butter.
- Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside.
- Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill.
- Drizzle with lemon juice or serve lemon wedges on the side.
Nutrition Facts : Calories 213.4, Fat 7.3, SaturatedFat 3.9, Cholesterol 80.4, Sodium 755.9, Carbohydrate 11.8, Fiber 7.2, Sugar 3.2, Protein 28.2
BAKED FISH WITH FROZEN VEGETABLES
Quick, simple, and delicious baked fish dish with vegetables. Great for any fish and could be made with things you normally have in your pantry. Serve with wild rice.
Provided by newcook
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2-quart baking dish with olive oil.
- Combine mixed vegetables, water, celery, onion, and garlic in the bottom of the prepared baking dish. Season with paprika, salt, and pepper.
- Lightly season cod fillets and layer on top of vegetables.
- Place in the preheated oven and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 18.4 g, Cholesterol 41.6 mg, Fat 4.8 g, Fiber 5.4 g, Protein 24.7 g, SaturatedFat 0.7 g, Sodium 147.7 mg, Sugar 0.8 g
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