Best Fish In Foil With Artichokes Recipes

SWORDFISH BAKED IN FOIL WITH MEDITERRANEAN FLAVORS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch. Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

FISH IN FOIL

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.

ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES

Steps:

• Preheat the oven to 400 degrees F.
• Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
• Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
• Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.

FISH IN FOIL WITH ARTICHOKES

Steps:

• Squeeze the lemons into a bowl and add 2 cups of water.
• Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottoms. Slice the bottoms vertically about 1/4 inch thick and place in the bowl of lemon water.
• Heat the oil in a heavy saucepan. Add the scallions and ginger and saute for a few minutes. Drain the artichokes, add them along with the wine. Cover and cook about 15 minutes, until the artichokes are tender.
• reheat oven to 400 degrees.
• Lightly oil four pieces of heavy duty foil large enough to hold the fish fillets. Place a fillet on each piece of foil, skin side down if there is skin on the fish. Scatter the artichoke and scallion mixture on top of each fillet, then season with salt and pepper. Top with the dill. Enclose the fish and vegetables in the foil, crimping it to seal. Place the packages on a baking sheet.
• Place in the oven and bake 15 to 20 minutes. Serve in the packages.