Best Fish And Vegetable Foil Packets Recipes

FISH AND VEGETABLE FOIL PACKETS

Fish and Vegetable Foil Packets image

Cooking fish in foil is a fun, fast, kid-friendly way to get the kids to eat fish and veggies, adapted from Weight Watchers 5-Ingredient 15-Minute Recipes, Winter 2010.

Provided by Jules921

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

heavy duty aluminum foil
2 cups sliced zucchini
1 cup skin-on cubed potatoes
4 (5 ounce) cod fillets
salt and ground black pepper to taste
1 onion, thinly sliced
1 cup halved grape tomatoes
⅓ cup torn fresh basil leaves

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.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g

MEDITERRANEAN FISH AND VEGETABLE FOIL PACKETS SERVED OVER COUSCOUS

Mediterranean Fish and Vegetable Foil Packets Served Over Couscous image

Provided by My Food and Family

Categories Recipes

Time 30m

Number Of Ingredients 22

Ingredients

4 oz wild caught fish filet
Sea salt
Freshly cracked black pepper
1/4 cup grape tomatoes, quartered
1/2 cup asparagus, woody ends snapped off and stalks cut into 1 inch pieces
1/4 cup yellow summer squash and zucchini
1 tsp capers, drained
Kalamata olives
1 small clove garlic, finely chopped
2 Tbsp red onion
2 tsp + 1 tsp. fresh lemon juice, divided
2 tsp + 1 tsp. extra virgin olive oil, divided
2 tsp dry white wine
Dried basil, oregano, and rosemary
3 slices lemon
1/2 cup cucumber, cut in long ribbons with a vegetable peeler
1.5 oz whole wheat couscous
1/4 cup roasted red and yellow bell peppers, cut into strips
1/4 cup raw green bell pepper, cut into strips
1/4 cup carrots, shredded
3/4 oz reduced fat feta cheese, crumbled
Fresh flat-leaf parsley, chopped

Steps:

Preheat oven to 425 degrees F. Lay two 20-inch sheets of aluminum foil on top of each other. Place fish in the center and season with salt and pepper.
Put next 7 ingredients in a bowl and toss with 2 tsp. each lemon juice, extra virgin olive oil, and white wine and sprinkle with dried herbs. Place over top the fish and lay the lemon slices across the vegetables. Fold up the sides of the foil and pinch at the top to create a pouch. Make sure the sides are sealed as well. Bake for about 20 minutes or until fish is fully cooked.
While the fish is baking, line the edge of your serving bowl with the cucumber ribbons. Put the cooked and fluffed couscous in the center. Slide fish and vegetables on top of the couscous and add remaining 1 tsp. each lemon juice and extra virgin olive oil, roasted red and yellow bell pepper strips, green pepper, carrots, feta cheese, and parsley.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g