Fish Vegetable Packets Recipes

Steps:

• Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

Steps:

• Special equipment: 4 large sheets of aluminum foil or parchment paper
• Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
• Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
• Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
• Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

Steps:

• Drizzle the butter over eight pieces of heavy-duty foil (about 18x12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese. , Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup basil leaves; cut remaining basil into thin slices. Place zucchini on centers of 4 large sheets heavy-duty foil; top with fish, sliced basil and tomatoes. Drizzle with dressing. Fold to make 4 packets.
• Grill 10 to 15 min. or until fish flakes easily with fork. Carefully open packets; top fish with reserved basil leaves. Serve with rice.

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.

Steps:

• Heat oven to 450°. Place each fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 tablespoon wine over each mound of vegetables.
• Fold up sides of foil to make a tent; fold top edges to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet.
• Bake about 20 minutes or until vegetables are crisp-tender and fish flakes easily with fork.

Steps:

• Prepare 2 18" squares of heavy duty foil by spraying lightly with non-stick spray. Arrange each fillet on a foil square. Sprinkle with salt and pepper.
• Combine the peas, carrots, onion, dill, and garlic, and divide between the two foil squares, spooning over fish. Drizzle each with white wine or broth.
• Fold foil into pockets, crimping to seal.
• Bake at 400 degrees for 20-25 minutes, until fish flakes easily and vegetables are crisp-tender.

Steps:

• Heat oven to 400 degrees
• Pat dry each cod filet.
• Place filets in a large square of foil.
• Brush each filet with olive oil.
• Season each with salt, pepper and rosemary.
• Mix together breadrumbs, the zest of one lemon, 1 tbsp olive oil and capers.
• Place breadcrumb mixture on filets and pat mixture to adhere to fish.
• Place 1 lemon slice on each filet.
• Arrange tomatoes, onions and olives on fish.
• Fold and pinch together two sides of the packet, and fold up the other two sides.
• Pour two tablespoons of white wine and 1 tbsp lemon juice in each packet.
• Fold and pinch together entire packet, making sure not to rip foil.
• Arrange fish packets on a baking sheet.
• Bake at 400 degrees for 15 minutes.
• Remove from pan and serve immediately.
• Be careful not to burn yourself while removing from packet-juice & all.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
• Mix rice, green olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
• Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Lay 1 piece of cod on top. Drizzle 1 teaspoon olive oil over fish; lay 1 orange slice on top.
• Fold empty half of parchment over cod and rice mixture; crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
• Roast on the center rack of the preheated oven until cod flakes easily with a fork, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
• Open packets carefully, being careful to avoid steam. Slide cod and rice mixture into bowls. Garnish with almonds and parsley.

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.