Foil Wrapped Fish Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
• Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
• Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

Steps:

• Heat your oven to 450 degrees.
• Combine the first 6 ingredients in a bowl; stir well and set aside.
• Cut 4 (12 x 9 inch) pieces of heavy duty foil. Fold them in half, and trim each piece into a larg heart shape. Place the foil on an ungreased baking sheet.
• Place 1 fillet of fish on each piece of foil near the crease. Top evenly with the onion/sauce mixture. Fold over the remaining halves of foil hearts. Starting with the rounded edge of each heart, pleat and crimp the edges together to form a seal. Twist the end tightly to seal. Bake at 450 degrees for 20 minutes or until the fish flakes easily when tested with a fork.
• To serve, remove from the foil and plate.

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.

Steps:

• Arrange each fish fillet in the center of a length of aluminum foil or parchment paper. Top each fillet with half the remaining ingredients. Fold foil over each fillet, sealing edges very tightly. Place packages on a baking sheet; bake at 450 degrees for 15-20 minutes. Open packages carefully, watch out for the steam; fish is done when it flakes and vegetables are tender.

Steps:

• Heat grill to medium-high heat.
• Spray 4 large sheets of heavy-duty foil with cooking spray. Place 1 fish fillet on center of each sheet; spread with mayo.
• Top with remaining ingredients; fold to make 4 packets.
• Grill 10 to 12 min. or until fish flakes easily with fork.

Steps:

• Place individual fillets on a large piece of aluminum foil.
• In a small bowl, combine 2 tablespoons butter and 1-2 tablespoons extra virgin olive oil and garlic, and heat bowl until melted.
• Spread butter and oil mixture evenly over each fillet.
• Distribute the sprigs of tarragon evenly over each fillet. (I had two fillets, so I put about 2-3 sprigs on each.).
• Sprinkle chopped chives over each fillet.
• Slice lemon into enough slices to cover each fillet. (I had 2.5 slices on each of my two fillets.).
• Grind fresh black pepper and pink Himalayen salt over each fillet to taste.
• Drizzle a little more extra virgin olive oil over each fillet.
• Seal foil around fillets as airtight as possible.
• Grill or bake at 400°F (High Grill) for about 10-12 minutes depending on thickness (about 10 minutes per inch).
• Serve with rice.