Best Fish Pockets Recipes

ITALIAN FISH AND VEGGIE POCKETS

Italian Fish and Veggie Pockets image

Provided by Giada De Laurentiis

Time 38m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick)
8 thin slices lemon
1/4 cup fresh chopped mint leaves

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.

FISH POCKETS

Fish Pockets image

Provided by Nancy Harmon Jenkins

Categories dinner, easy, main course

Time 30m

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 4- to 5-ounce piece of swordfish or boneless fillet of sea bass, snapper, salmon or haddock
1/2 medium potato, diced
1 scallion sliced diagonally in half-inch slices
1 thick slice of tomato, diced
3 or 4 long thin strips of red or yellow bell pepper
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste

Steps:

Pull out a square of heavy-duty aluminum foil to make a loose packet around the fish and vegetables. Smear half a teaspoon of oil on the foil and set the fish in the middle.
Bring a small pot of water to a boil and throw in the potato dice. Bring back to a boil and cook for 4 or 5 minutes, until the potatoes are just tender. Drain immediately.
Pile the parboiled potato dice, scallions, tomato dice and pepper strips on the fish. Sprinkle with remaining oil and lemon juice, adding salt and pepper. Pull up the sides of the foil and seal. The packets may be prepared ahead of time and refrigerated, but bring them to room temperature before cooking.
Preheat oven to 425 degrees. Place the packets on a cookie sheet in the oven and cook for 20 to 25 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 1 gram

FISH BAKED IN LETTUCE POCKETS

Fish Baked in Lettuce Pockets image

This low-fat, deliciously presented seafood dish is a keeper!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Number Of Ingredients 7

Ingredients

6 large lettuce leaves or 12 small lettuce leaves
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons butter or margarine

Steps:

Heat oven to 400°F. Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.
Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; dot with butter.
Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.

STEVE'S BAKED FISH POCKETS

Steve's Baked Fish Pockets image

We like baked fish and have tried many recipes. This takes the best of the ones we like.

Provided by Pamela Rappaport

Categories Fish

Time 20m

Number Of Ingredients 10

Ingredients

2 fish filets, any white fish like cod, flounder, etc
8 cherry tomatoes, cut in half
2 pats butter
salt and pepper
1/4 c chopped fresh cilantro or parsley if you don't like cilantro
1 clove garlic, sliced
1 Tbsp lemon juice
several dashed dried oregano
1 Tbsp capers
8 stuffed green olives, sliced

Steps:

1. Preheat oven to 425. Tear off 2 pieces of aluminum foil about 12 x 12. Spray center with oil.
2. Position each piece of fish on center of foil.
3. Top fish with rest of ingredients, dividing evenly.
4. Fold foil over fish, sealing edges.
5. Place on a baking sheet with sides and bake until flaky. About 12-18 minutes. Thicker fillets like cod will take 15-18 minutes. Thinner ones like flounder will cook in 12-15 minutes. Remove to plates and serve.
6. You can also do this in parchment paper if you prefer not to use aluminum foil.
7. This recipe is easily multiplied for more servings.