USA · Fish and Seafood Dishes

Foil Packet Fish

White fish fillets sealed in foil with cherry tomatoes, olives, capers, zucchini and lemon.

30 min✻4 servings✻270 kcal
Foil Packet Fish

Ingredients

  • white fish fillets, 2–3 cm thick700 g
  • cherry tomatoes200 g
  • medium zucchini1
  • pitted olives80 g
  • capers2 tbsp
  • garlic cloves4
  • olive oil4 tbsp
  • lemon juice3 tbsp
  • lemon, thinly sliced into rounds1
  • dried oregano1 tsp
  • red pepper flakes0.5 tsp
  • salt1 tsp
  • black pepper0.5 tsp
  • fresh parsley3 tbsp

Method

  1. 1Preheat oven to 200°C (400°F), or heat a grill to medium-high with the lid closed.
  2. 2Cut four large sheets of heavy-duty foil, about 40 cm each. Place each sheet in a bowl to make folding easier.
  3. 3Divide zucchini, tomatoes, olives, capers and garlic between the four sheets, piling them in the center. Drizzle with olive oil and season with salt, pepper and oregano.
  4. 4Lay a fish fillet on top of each vegetable pile. Drizzle with lemon juice, add red pepper flakes and lay 2–3 lemon slices on top.
  5. 5Fold the long sides of the foil together over the fish and roll down in tight double folds to seal. Then fold and roll the short ends tightly. Leave a little air space inside — the steam needs room to move.
  6. 6Oven: place packets on a baking sheet and bake 12–15 minutes. Grill: place directly on the grates and cook 10–12 minutes with the lid closed. No need to flip.
  7. 7Let packets rest 3 minutes before opening — the steam inside is scalding. Open carefully, away from your face. Scatter parsley and serve straight from the foil.