Fish Foil Packs


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

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  • 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)
  1. Preheat oven to 450°F.  Line a sheet pan with aluminum foil.
  2. 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.
  3. -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.
  4. 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.
  5. 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.


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