Fish And Veggie Foil Pack Recipes

FISH AND VEGGIE FOIL PACK

Steps:

• Heat oven to 350ºF.
• Combine vegetables; spoon onto centers of 4 large sheets heavy-duty foil. Top with fish.
• Mix dressing and garlic until blended; drizzle over fish. Fold foil to make 4 packets.
• Bake 22 to 25 min. or until fish flakes easily with fork. Cut slits in foil to release steam before opening packets.

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.

ITALIAN FISH AND VEGGIE POCKETS

Steps:

• Special equipment: 4 large sheets of aluminum foil or parchment paper
• Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
• Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
• Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
• Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

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 VEGETABLE FOIL PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
• Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.

ALL-IN-ONE FISH DINNER FOIL PACKS

Steps:

• Heat oven to 400ºF.
• Mix cream cheese, dressing and lemon zest until blended.
• Spoon 1/3 cup rice medley onto center of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Turn up sides of foil; slowly pour 1/3 cup broth over rice medley on each foil sheet. Top with beans and fish.
• Spread fish with cream cheese mixture; top with tomatoes. Fold foil to make 4 packets; place in single layer on baking sheet.
• Bake 15 min. Let stand 5 min. or until all the broth is absorbed and fish flakes easily with fork. Cut slits in foil to release steam before carefully opening packets.

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.