Foil Baked Fish With Veggies Food

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FOIL BAKED FISH WITH VEGGIES



Foil Baked Fish with Veggies image

Simple to make with easy cleanup, foil baked fish with veggies is a deliciously healthy dinner recipe that takes minutes to make!

Provided by Wine a Little Cook A Lot

Categories     Dinner

Time 35m

Number Of Ingredients 10

4, White Fish Filets, such as cod, flounder or tilapia
1.5 cups Cherry or Grape Tomatoes, cut in half
2 Zucchini, sliced thin
1 Yellow onion, sliced thin
2 tbsp Olive Oil
pinch of salt
pinch of pepper
2 tsp Garlic Powder
1.5 tsp Dried Basil
1 Lemon

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.

Nutrition Facts : Calories 436 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 216 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 67 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 393 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

BAKED FISH IN FOIL WITH VEGETABLES



Baked Fish In Foil With Vegetables image

Provided by Petro

Number Of Ingredients 16

1 large fish fillet (I used walleye but any fillet is great!)
2 medium potatoes (wedges)
1 large carrot (sliced)
2 small peppers (red and green, cut in strips)
1 medium zucchini (sliced)
1 large tomato (sliced)
vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
juice from half a lemon
zest from half a lemon
3-4 garlic cloves (sloced)
medium or large baking sheet
aluminium foil
bamboo spatula
fork

Steps:

  • Pre heat oven to 475 F
  • Line a baking sheet with aluminium foil. Make sure you cover the surface evenly so the juice from the vegetables and fish won't spill out while cooking.
  • Place fish in the middle of the sheet.
  • Top with all vegetables.
  • Drizzle oil.
  • Add salt, pepper, lemon juice, lemon zest and garlic and mix well with your hands.
  • Wrap foil well and bake for 15 minutes.
  • Remove baking sheet from the oven, open the foil to expose the fish and return to oven. Bake for additional 5 minutes or until the fish gets a light golden crust.
  • Test with a fork as specified in the article above.
  • Enjoy your fish in foil!

FOIL BAKED FISH WITH VEGETABLES



Foil baked fish with vegetables image

Foil baked fish with vegetables is a pretty, healthy, flavourful and easy dish to prepare. It conserves the nutrients in the fish and vegetables. The fish and vegetables are cooked together, they stew in a mix of their seasoned juices, so you have the fishstock, vegetable stock, herbs and spices.

Provided by gaga

Categories     Dinner     lunch     Main Course     Side Dish

Number Of Ingredients 13

300 g fish
1/4 cup pepper mix*
1/2 teaspoon garlic powder or 2 cloves garlic ((crushed))
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon dry chilli pepper
1 seasoning cube
1/2 teaspoon fish seasoning ((optional))
1/2 small onions
2 large potatoes
2 large carrots
1 small green ((red and yellow bell peppers))
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 200 deg C.
  • Wash and cut fish if not using whole.
  • Using a sharp knife score the fish by making slits about 1 inch apart across the body of the fish. The Cut should be deep about halfway between the skin and the bone.)
  • In a medium-sized bowl, mix together pepper mix, garlic, thyme, salt, dry chilli, seasoning cube and fish seasoning. Sprinkle a little salt all over the fish, making sure to get into the slits and gut opening.
  • Do the same with 1 tablespoon of the seasoned pepper mix. Set aside.
  • Cut onions, potatoes and carrots into 1-inch chunks.
  • Cut bell peppers into long thin strips, julienned.
  • Put in the bowl of pepper mix and toss around to coat.
  • Cut out a piece of aluminium foil large enough to completely enclose the fish and vegetables. Place fish in the middle of the foil, place vegetables around and on top of it.
  • Drizzle with vegetable oil.
  • Wrap the fish and vegetables as tightly as possible so there is no leakage of both juices and steam.
  • Place the parcel in the oven and bake for 25-35 minutes, until the fish flakes easily and vegetables are soft enough.
  • Take out of the oven and leave to cool down a bit before opening.
  • To serve on a plate, gently slide the contents of the parcel onto the plate.

FISH IN FOIL



Fish in Foil image

The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.

Provided by Denyse

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 6

2 rainbow trout fillets
1 tablespoon olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 fresh jalapeno pepper, sliced
1 lemon, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
  • Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
  • Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 7.5 g, Cholesterol 67 mg, Fat 10.9 g, Fiber 3 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 1849.6 mg, Sugar 0.2 g

FISH AND VEGGIE FOIL PACK



Fish and Veggie Foil Pack image

Grab some cod (or your favorite fish) and heavy-duty foil and put together these Fish and Veggie Foil Packs! If there's an easier way to make moist and flaky fish than these fish and veggie foil packs, we haven't heard of it.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 cups halved trimmed fresh asparagus spears
1 cup halved trimmed sugar snap peas
1 cup halved cherry tomatoes
4 cod fillet s (1 lb.)
1/4 cup KRAFT Lite Zesty Italian Dressing
2 cloves garlic, minced

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.

Nutrition Facts : Calories 140, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 50 mg, Sodium 250 mg, Carbohydrate 9 g, Fiber 3 g, Sugar 5 g, Protein 23 g

BAKED FISH-IN-FOIL WITH VEGETABLES



Baked Fish-In-Foil with Vegetables image

Baked fish in individual foil packets, each served with a delicious mix of summer vegetables. This is a fun and easy to serve method that yield a very moist steamed-like fish!

Provided by Silvia

Categories     Dinner

Time 35m

Number Of Ingredients 11

1 1/2 lb black cod (sablefish)
1 bunch asparagus, (trimmed)
2 whole zucchini, (cut in rounds)
6 baby red onions, (thinly sliced )
1 handful cherry tomatoes
3 cloves garlic, (pressed)
3 tbsp olive oil
1 tsp dried oregano
1 pinch salt and ground pepper, (to taste)
fresh cilantro
Lemon slices

Steps:

  • Pre-heat oven to 400F degrees.
  • Cut fish into four equal pieces. Set aside
  • In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
  • Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
  • Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
  • Season each fish and vegetable packet with garlic oregano oil.
  • Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
  • Place the fish packets on a sheet pan and bake for 18-20 minutes.
  • Carefully open fish packets away from your face, as it will release lots of hot steam.
  • Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet

FISH AND VEGETABLE FOIL PACKETS



Fish and Vegetable Foil Packets image

Cooking fish in foil is a fun, fast, kid-friendly way to get the kids to eat fish and veggies, adapted from Weight Watchers 5-Ingredient 15-Minute Recipes, Winter 2010.

Provided by Jules921

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 8

heavy duty aluminum foil
2 cups sliced zucchini
1 cup skin-on cubed potatoes
4 (5 ounce) cod fillets
salt and ground black pepper to taste
1 onion, thinly sliced
1 cup halved grape tomatoes
⅓ cup torn fresh basil leaves

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.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g

FISH BAKED IN FOIL WITH LEEKS AND CARROTS



Fish Baked in Foil With Leeks and Carrots image

This is a recipe from Cooks Illustrated (I highly recommend the magazine). We used red snapper but the recipe calls for cod, haddock, halibut or sea bass as other options as long as the fillets are 1 to 1 1/4 inches thick.

Provided by EnjoyingLife

Categories     < 60 Mins

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter, softened
1 1/4 teaspoons fresh lemon zest, lemon cut into wedges
2 medium garlic cloves, minced
1 teaspoon fresh thyme leave, minced
table salt
ground black pepper
2 tablespoons fresh parsley leaves, minced
2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups)
2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 tablespoons vermouth or 4 tablespoons dry white wine
4 cod fish fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

Steps:

  • Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
  • Adjust oven rack to lower-middle position and heat oven to 450°Fs. Cut eight 12 inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 T vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
  • Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Served immediately, passing lemon wedges separately.

FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS



Fish and Vegetables with Pesto Baked in Foil Packets image

Provided by Judy Harmon

Categories     Fish     Tomato     Vegetable     Bake     Dinner     Seafood     Snapper     Asparagus     Squash     Winter     Bon Appétit     Georgia

Yield Makes 4 servings

Number Of Ingredients 7

2/3 cup purchased pesto
2 tablespoons fresh lemon juice
1/4 teaspoon hot pepper sauce
4 5- to 6-ounce red snapper or orange roughy fillets
16 asparagus spears, each trimmed to 4-inch length
10 ounces plum tomatoes, coarsely chopped
2 yellow crookneck squash, thinly sliced on diagonal

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.

SASSY SPICY FOIL-BAKED FISH FOR ONE



Sassy Spicy Foil-Baked Fish for One image

Super easy, light but super satisfying way to incorporate a nice whitefish fillet, some colorful veggies, and lots and lots of flavor. Feel free to substitute, add, or subtract any of your favorite veggies!

Provided by B-Walk

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

1/3 lb white fish fillet (cod, halibut, rockfish, snapper, etc)
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped zucchini
1/4 cup chopped yellow squash
1 roma tomato, quartered
2 tablespoons olive oil
1 garlic clove, minced
1 tablespoon red pepper flakes
1/2 lemon
cajun seasoning, to taste

Steps:

  • Preheat oven to 450 degrees.
  • Rinse and dry your fish, and rub each side with some olive oil. Season each side with cajun seasoning.
  • Place fish in the center of a very long piece of foil on a cookie sheet.
  • Toss veggies, garlic, pepper flakes, cajun seasoning and remaining olive oil in a bowl until everything is sufficiently coated.
  • Spread veggie mixture over fish fillet.
  • Squeeze juice of lemon over veggies and fish. I put the rest of the lemon on top of the mixture while it bakes for extra lemon flavor, but you don't have to.
  • Fold foil around fish and vegetables so that a packet is formed.
  • Bake at 450 for 15 minutes.
  • Open foil, place on plate, and dig in!

Nutrition Facts : Calories 449.9, Fat 30.4, SaturatedFat 4.4, Cholesterol 101.5, Sodium 123, Carbohydrate 16.5, Fiber 5, Sugar 7.1, Protein 30.9

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From juliemeasures.com


BAKED FISH AND VEGGIES IN FOIL - KETO RECIPE – TEAMKETO
Add 2 tbsp of ghee butter on top of the fillet then spoon the zucchini, tomatoes, and artichoke hearts over the fish. Season the vegetables with a pinch more salt and pepper. Seal the foil packet closed by rolling and crimping the long sides together over the fish and vegetables. Roll and crimp the ends so no steam can escape and place on ...
From teamketo.com


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