Foil Baked Fish Recipes

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FISH IN FOIL

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



Fish in Foil image

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

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

SIMPLE BAKED FISH IN FOIL WW

This is so simple, I can't believe I couldn't find it anywhere on zaar. The onion keeps the fish from drying out and gives a lovely mild flavor. We especially like Telipia, but any white fish can be used, as well as any of your favorite fish seasonings. We like lemon pepper or Dominant One (an all seasoning mix from hubby's Indiana hometown spice factory www.marionkay.com). Fresh fish from a camping trip is good also, in fact this method is great for outdoors, as it can be cooked on the grill for 20 min, clean up is a snap, just toss the foil.

Provided by BakinBaby

Categories     Tilapia

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6



Simple Baked Fish in Foil Ww image

Steps:

  • Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using).
  • Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.
  • Serve with fresh lemon if desired.

2 fish fillets
1/3 sweet onion (sliced 1/3-1/2-inch thick)
1/2 tablespoon olive oil
1 teaspoon butter (softened)
1 teaspoon lemon pepper (or your favorite fish seasoning)
4 lemon slices (optional)

FOIL BAKED FISH

This Mexican recipe is known as "pescado empapelado" in spanish. Light and Tasty, you can add other herbs or vegetables to your choice.

Provided by s_tamayo

Categories     Mexican

Time 40m

Yield 6 fillets, 6 serving(s)

Number Of Ingredients 10



Foil Baked Fish image

Steps:

  • Cut six squares of aluminium foil, as to make an envelope with them.
  • Pour a little olive oil over each square of foil. (about 1 Tbsp).
  • Put the fish over the oiled foil, add salt and pepper.
  • Place the onion, tomato, cilantro, celery, chile, and then place lemon slices over the fish. Finally squeeze some lemon juice over it.
  • Close the foil, and repeat for each fillet.
  • Place the foil envelopes over a steamer during 20 minutes or until the fish flakes easily, and serve.
  • I love to serve it with brown rice!

Nutrition Facts : Calories 240.5, Fat 6.2, SaturatedFat 0.9, Cholesterol 99, Sodium 153.1, Carbohydrate 3.7, Fiber 1.4, Sugar 1.1, Protein 41.7

6 fish fillets
1 tomatoes, diced
1/4 onion, in julienne
2 cilantro leaves
2 celery ribs
2 serrano chilies, cut in julienne, seeds removed
1 lemon
salt
black pepper, fresh and grinded at the moment
6 teaspoons olive oil

CATFISH BAKED IN FOIL

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10



Catfish Baked in Foil image

Steps:

  • Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer.
  • Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes.
  • Open the foil packet; divide the fish among plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with the lemon juice.

Nutrition Facts : Calories 429, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 219 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 31 grams

1 cup couscous (preferably whole wheat)
2 tablespoons extra-virgin olive oil
3/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
4 6-ounce skinless catfish fillets
2 lemons (1 thinly sliced, 1 juiced)
1/3 cup roughly chopped fresh parsley or mint
1 medium red onion, thinly sliced
1 cup cherry tomatoes, halved
2 cloves garlic, finely chopped

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