Foil Pack Fish and Veggies

 

This recipe is reprinted from 2011! I am leaving the original intro because it gives me the warm fuzzies. 

This recipe is balancing out every unhealthy thing I’ve ever posted. It’s “health” in a foil packet. That’s almost what I named it but thought I should go the more technically descriptive route. If you don’t like fish, this would absolutely work with chicken, too.

Not only is this dish super healthy/low calorie, but it’s also super CHEAP. Sometimes magazines will say how much each dish costs after buying all of the ingredients. This would be like, two dollars a plate.

We had just gotten home from the shore and stopped at one of the stands to grab some tomatoes, zucchini, corn, peaches, etc. So besides those veggies, I only really had my freezer/pantry to work with, as we had been away for over a week. I found two vacuum sealed white fish fillets in the freeze, both from work that I had taken home when we cleared out the freezers. Pretty sure one was from the white ruffy fish, and the other was a no name. It was white, though! Both were thin and I didn’t want to grill them. A foil pack! Then I could keep up the unpacking but know that dinner was on the way. With couscous (being the easiest thing to make, ever) and a foil pack of fish and veggies, dinner was a snap.

Also, not only was husband happy because dinner was tasty/healthy, but when he went in to do the dishes I actually heard him yell out “THIS IS INCREDIBLE”. Yes, kids, minimal clean up.

Foil pack Fish and Veggies

Serves 5

2 onion, sliced thinly

4 small zucchini, sliced very thinly

4 plum tomatoes, roughly chopped

5 whitefish fillets

Juice of 2 lemons

1/4 c. extra virgin olive oil

4 large garlic cloves, minced or pressed

1/2 tsp. dried oregano

1/2 tsp. black pepper

1 tsp. kosher salt

Freshly grated Parmesan, for serving

1. Preheat oven to 400 degrees. Could also be grilled. Grill would be preheated to medium high.

2. Prepare veggies and put in a medium bowl.

3. Prepare marinade by whisking together the lemon juice, oil, garlic, oregano, pepper and salt.

4. Add about 2/3rds of the dressing to the bowl of veggies and toss to coat.

5. Lay out half of the veggies onto two large foil squares (or two, if it seems more secure to you).

6. Top with fish fillets.

7. On top of fish fillets, pour remaining 1/3 of prepared marinade.

8. Top with remaining veggies.

9. Pull up edges of foil to seal completely. If I had seen this site before doing it, my packets would have looked like this. http://www.reynoldspkg.com/reynoldskitchens/en/how_to_detail.asp?info_page_id=746.

10. Place packets on a rimmed baking sheet and bake in preheated oven for 20-25 minutes or until fish flakes and is opaque. Because the fish is being steamed, essentially, it’s difficult to overcook. If you’re concerned it might not be done at 25 minutes, leave it in for five more. It won’t get dried out.

11. Remove from foil and top with Parmesan cheese. OR if you want to save even MORE dishes, eat it right out of the foil.