Fish Foil Packets With Vegetables Recipes

BAKED SALMON FOIL PACKETS WITH VEGETABLES (+ GRILL OPTION!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C), or preheat the grill to medium.
• Lay out 4 large squares of foil (at least 12x12 inches (30x30 cm)). Place a salmon fillet in the center of each piece of foil. Divide the veggies evenly among the foil around the salmon.
• In a small bowl, whisk together the olive oil, sea salt, black pepper, lemon juice, lemon zest, minced garlic, parsley and dill.
• Use about half of the oil mixture to brush the salmon, getting most of the garlic onto the salmon. Pour the remaining oil mixture evenly over the veggies. Lightly sprinkle more salt and pepper over the salmon and veggies.
• Fold the foil over and seal shut to form packets. Place onto a baking sheet.
• Bake for about 15-20 minutes, or grill (covered) for 13-18 minutes, until the salmon flakes easily with a fork or is done to your liking.

FOIL BAKED FISH WITH VEGGIES

Steps:

• Preheat oven to 375 degrees. Take 4 pieces of aluminum foil, about 10" each, and place on a large glass baking dish, folding up the edges to make a "packet".
• Evenly distribute the tomatoes, zucchini and onion in each of the 4 packets. Place the fish on top.
• Drizzle each packet with olive oil and sprinkle evenly with salt, pepper, garlic powder and basil.
• Squeeze lemon juice on top.
• Using another piece of foil, place on top of the fish/veggies and seal the edges tightly. Repeat with other foil packets.
• Bake for 25-30 minutes until vegetables are tender and fish is white and flaky.
• Serve over rice, grain, or with baked potato.

FISH & VEGETABLE PACKETS

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS

Steps:

• Preheat oven to 350°F. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
• Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.

FISH IN FOIL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
• Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.