Foil Envelope Fish Food

FOIL ENVELOPE FISH

Steps:

• 1. Cut aluminum foil into 12X16 inch rectangle.
• 2. Place green pepper, tomato, and green onion on lower half of foil sheet.
• 3. Sprinkle with 1/4 teaspoon basil, salt, and pepper.
• 4. Place fish on vegetables.
• 5. Sprinkle with remaining basil, salt, and pepper.
• 6. Top with lemon slices.
• 7. Fold upper half of foil over fish and vegetables.
• 8. Double fold edges of foil to make a tight 1/2 inch seal.
• 9. Place foil envelope on baking sheet and bake at 450 for 15 minutes or until envelope puffs.
• 10. To serve, cut an "X" in top of envelope and fold foil back.

FOIL ENVELOPE FISH

Steps:

• Cut tin foil into 12X16 inch rectangle.
• Place green pepper, tomato and green onion on lower half of foil sheet.
• Sprinkle with 1/4 teaspoon basil, salt and pepper.
• Place fish on vegetables.
• Sprinkle with remaining basil, salt and pepper.
• Top with lemon slices.
• Fold upper half of foil over fish and vegetables.
• Double fold edges of foil to make a tight 1/2 inch seal.
• Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs.
• To serve, Cut an "X" in top of envelope and fold foil back.

FISH IN FOIL

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.

FISH IN FOIL

Steps:

• Place fish in the center of a 20x14-in. piece of heavy-duty foil. Place mushrooms, tomatoes, lemon and green pepper around fish. Fold edges of oil up; pour soda over fish. Fold foil to seal tightly., Bake at 375° for 20-25 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Sprinkle with pepper.

COD WITH CASHEWS BAKED IN FOIL ENVELOPES

Steps:

• Position oven rack in the center of oven; preheat to 400°.
• Have ready four 12-inch squares of foil; lightly oil the dull sides of the foil squares; fold each square in half.
• Heat the oil in a big skillet over med-high heat; add in the red pepper and cook, stirring often, just until it begins to soften, about 1 minute.
• Add the scallions, ginger, and garlic; stir until the garlic gives off its aroma, about 30 seconds.
• Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil.
• Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).
• Lightly season the cod with salt and pepper; open a foil square and place a fillet on the bottom half; top with 1/4 of the vegetables, 1 tablespoon soy sauce and 1 tablespoon butter, cut into a few pieces.
• Sprinkle 1/4 of the chopped cashews; fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed.
• Place on a large baking sheet; repeat with the remaining fish, vegetables, soy sauce, and butter.
• Bake for 15 minutes; remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).
• To serve, place a foil packet on each dinner plate; allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife.
• You can spill the contents of the package onto each plate or eat directly out of the foil.
• Take care--the escaping steam can be very hot.