BAKED FISH IN FOIL WITH VEGETABLES
Provided by Petro
Number Of Ingredients 16
Steps:
- Pre heat oven to 475 F
- Line a baking sheet with aluminium foil. Make sure you cover the surface evenly so the juice from the vegetables and fish won't spill out while cooking.
- Place fish in the middle of the sheet.
- Top with all vegetables.
- Drizzle oil.
- Add salt, pepper, lemon juice, lemon zest and garlic and mix well with your hands.
- Wrap foil well and bake for 15 minutes.
- Remove baking sheet from the oven, open the foil to expose the fish and return to oven. Bake for additional 5 minutes or until the fish gets a light golden crust.
- Test with a fork as specified in the article above.
- Enjoy your fish in foil!
FISH IN FOIL PACKETS RECIPE (GRILLED OR BAKED)!
Once you try cooking fish in foil packets, you'll absolutely love this easy method! You can grill or bake it in foil packets, and if you are grilling, the fish won't fall apart and won't fall into the grill! And best of all, no cleanup!
Provided by MelanieCooks.com
Categories Fish
Time 20m
Number Of Ingredients 4
Steps:
- If grilling, preheat the grill to Medium-High.
- If baking, preheat the oven to 400F.
- Prepare 4 sheets of foil, put them on the counter and spray with non-stick cooking spray.
- Slice the butter into 8 pieces.
- Put each fish fillet in the middle of the foil sheet.
- Sprinkle the fish with salt and pepper.
- Put 2 pieces of butter on top of each fish fillet.
- Put the lemon slices on top of the fish.
- Fold the foil up from both ends to make closed foil packets.
- If grilling, put the foil packets on the grill, close the grill and grill for 7 minutes per side.
- If baking, put the foil packets on the baking sheet, put in the oven and bake for 15 minutes.
- Unwrap 1 foil packet to check for doneness (the fish should be opaque and flake easily with a fork). If not done, wrap it back and cook the fish for 5 more minutes.
FOIL WRAPPED SAVORY FISH
Before my divorce, I found myself the proud owner of lots of fish....he spent an awful lot of time fishing! So I had to find numerous ways of preparing it, so that I didn't have to eat the same thing over and over again! I can't say I miss the ex-husband, but I really do miss the fish! The sesame oil adds a nutty flavor....if you don't like sesame oil, use butter or margarine. I live on the gulf coast, so my fish of choice is red snapper, grouper, or amberjack...if I'm lucky triggerfish! A nice firm, white meat fish is preferably...nothing fishy tasting like mackerel!
Provided by breezermom
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat your oven to 450 degrees.
- Combine the first 6 ingredients in a bowl; stir well and set aside.
- Cut 4 (12 x 9 inch) pieces of heavy duty foil. Fold them in half, and trim each piece into a larg heart shape. Place the foil on an ungreased baking sheet.
- Place 1 fillet of fish on each piece of foil near the crease. Top evenly with the onion/sauce mixture. Fold over the remaining halves of foil hearts. Starting with the rounded edge of each heart, pleat and crimp the edges together to form a seal. Twist the end tightly to seal. Bake at 450 degrees for 20 minutes or until the fish flakes easily when tested with a fork.
- To serve, remove from the foil and plate.
Nutrition Facts : Calories 296.9, Fat 6.7, SaturatedFat 1.1, Cholesterol 124.7, Sodium 346.4, Carbohydrate 4, Fiber 0.9, Sugar 1.3, Protein 52.6
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
FISH IN FOIL
The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.
Provided by Denyse
Time 30m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 7.5 g, Cholesterol 67 mg, Fat 10.9 g, Fiber 3 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 1849.6 mg, Sugar 0.2 g
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