Three day weekends are wonderful. Four day weekends are even better! I took the weekend off and didn’t cook until tonight. I’m not sure I would even call our meal tonight cooking. It was more assembling than anything else. But it was still tasty!
This meal is easy and quick. Perfect for any weeknight. I loaded mine with veggies. The hubby wasn’t so keen on my choices, so his only had lemon. Both were delicious!
How do you like to prepare fish?
Fish Foil Packs
- 4 Tbsp olive oil, divided
- 4 fish filets, 3 to 4 oz. each, patted dry (I used cod, but salmon or tilapia also work well)
- 1 small zucchini, sliced thin (about 1 cup)
- 1 small tomato, sliced thin
- 16 artichoke heart quarters, rinsed well
- 2 Tbsp pesto
- salt and pepper
- 1 small lemon, sliced thin (optional)
- 2 tsp lemon pepper seasoning (optional)
- Preheat oven to 450°F. Line a sheet pan with aluminum foil.
- Spray a square of heavy-duty foil with olive oil to help prevent the fish from sticking. Add a layer of vegetables. I used a layer of zucchini slices followed by a layer of tomato slices. Place a fish filet on top of the vegetables, and slather with 1/2 Tbsp pesto. Season with salt and pepper. Top with more zucchini slices and 4 artichoke heart quarters. Drizzle with 1 Tbsp olive oil. Wrap tightly with the aluminum foil. Repeat for other fish filets. Each filet should be in its own foil packet.
- -OR- spray foil with olive oil and add a layer of thin lemon slices. Place a fish filet on top and season with 1/2 tsp lemon pepper seasoning. Top with another layer of lemon slices and drizzle with 1 Tbsp olive oil. Wrap tightly with the aluminum foil.
- Place the foil packets in a single layer on the sheet pan and bake for about 20 minutes, or until fish and vegetables are cooked through.
- Carefully open the pouch (steam will escape and it will be hot). Lift the fish and veggies off with a spatula and serve with lemon wedges.
I served the fish with sweet corn on the cob and sliced tomatoes. It’s also great with buttered noodles.