Baked or Grilled Fish in a Foil Pouch Recipe

"This is such a great, easy, and healthy way to prepare fish. Now, this recipe is for a 'one pouch serving;' but make as many as you want - the recipe is the same. I posted a tutorial on Recipezazz [url=http://www.recipezazz.com/viewforums/viewtopic.php?f=132&t=2711]Baked or Grilled Fish in a Foil Pouch[/url] which details the steps if you would like to take a look. Flounder, grouper, trout, catfish, redfish, tilapia, mahi mahi, snapper, etc - any fairly thin white fish works best for this. Cod or halibut, a thicker fish are not the best for this technique, but can be used. In the tutorial, I do list different combinations; but this happens to be my favorite. These pouches can be done in the oven or on the grill which is my favorite."

Step by Step Method

Step 1

Prep ... Prepare all your vegetables by cutting them in small match sticks or dices. Carrots tend to take longer to cook, so make sure to dice those the smallest. Remove the stems from the spinach, slice the lemons, and remove the fish to let it come to room temperature.

Step 2

Pouch ... Lay your foil down top to bottom on the counter, I let the bottom hang over the edge. Then spray (with a non-stick spray) just above the middle - this is where the fish will be cooked. The bottom will be folded up over the fish and vegetables creating a pouch.

Step 3

Fish and Vegetables ... Add the spinach or kale on the area that you sprayed; then top with the onions and a pinch of both salt and pepper. Then add the fish on top of the onions, again seasoned lightly with salt and pepper. Next, add the vegetables around the fish, top the fish with 1 sprig of dill, lemon slices; and finish by sprinkling the All Purpose seasoning over the vegetables along with the remaining fresh herbs.

Step 4

Final Steps ... Add the white wine (again, you can use broth or water); the liquid is what helps the fish to steam and bake; then the butter.

Step 5

Foil ... Fold the bottom half of the foil over the fish to the top edge and fold or roll the sides and top together making sure to seal the edges well, so NO steam escapes.

Step 6

Bake ... In a preheated 400 degree oven, add the foil pouches to a baking or sheet pan and bake on the middle shelf for 15-25 minutes. A thinner fillet such as flounder will take less time than a thicker fillet such as catfish. Also, take into consideration the amount of vegetables and spinach you have added. My tilapia cooked in 25 minutes; but I had a lot of vegetables. Also, when the foil pouch has PUFFED up - the fish should be done. As you can see in my tutorial, the foil pouch puffs right up.

Step 7

Serve ... I like to serve it right in the foil pouch; One pouch per person - I think it is 'kind of' cool and unique ... and it is easy and NO clean up. The sauce created from the fish, vegetables, lemon, butter, and wine is delicious. I like to make either rice or couscous to serve with this recipe. And, once the pouch is open, add a couple of spoonfuls right in the pouch to soak up all that wonderful sauce. ENJOY!