Best Foil Wrapped Savory Fish Recipes

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.

FOIL-WRAPPED FISH WITH CREAMY PARMESAN SAUCE

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.

FISH IN FOIL PACKETS RECIPE (GRILLED OR BAKED)!

Steps:

• If grilling, preheat the grill to Medium-High.
• If baking, preheat the oven to 400F.
• Prepare 4 sheets of foil, put them on the counter and spray with non-stick cooking spray.
• Slice the butter into 8 pieces.
• Put each fish fillet in the middle of the foil sheet.
• Sprinkle the fish with salt and pepper.
• Put 2 pieces of butter on top of each fish fillet.
• Put the lemon slices on top of the fish.
• Fold the foil up from both ends to make closed foil packets.
• If grilling, put the foil packets on the grill, close the grill and grill for 7 minutes per side.
• If baking, put the foil packets on the baking sheet, put in the oven and bake for 15 minutes.
• Unwrap 1 foil packet to check for doneness (the fish should be opaque and flake easily with a fork). If not done, wrap it back and cook the fish for 5 more minutes.

BAKED FISH IN FOIL WITH VEGETABLES

Steps:

• Pre heat oven to 475 F
• Line a baking sheet with aluminium foil. Make sure you cover the surface evenly so the juice from the vegetables and fish won't spill out while cooking.
• Place fish in the middle of the sheet.
• Top with all vegetables.
• Drizzle oil.
• Add salt, pepper, lemon juice, lemon zest and garlic and mix well with your hands.
• Wrap foil well and bake for 15 minutes.
• Remove baking sheet from the oven, open the foil to expose the fish and return to oven. Bake for additional 5 minutes or until the fish gets a light golden crust.
• Test with a fork as specified in the article above.
• Enjoy your fish in foil!

FOIL WRAPPED SAVORY FISH

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.

FOIL-WRAPPED SALMON AND VEGETABLES

Steps:

• Preheat oven to 350 degrees. Rinse fish; pat dry with paper towels. Cut fish into two serving-size pieces, set aside. In a small bowl, combine honey, garlic, lemon zest, lemon juice, dill and pepper; set aside.
• Tear off two 24 x 18 inch pieces of heavy foil. Place green beans in center of foil. Place fish on top of beans, drizzle with honey mixture. Bring together two opposite edges of foil; seal with double fold. Fold remaining ends to completely enclose food, allowing space for steam to build. Place foil packets on baking sheet.
• Bake for 30-40 minutes or until fish flakes easily when tested with fork. Carefully open packets to allow steam to escape. Transfer fish, beans and any honey mixture to dinner plates. Sprinkle with almonds.

SIMPLE BAKED FISH IN FOIL WW

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.

BAKED SAMBAL FISH

Steps:

• Combine the spring onions, lemon juice, lemon zest, sambal oelek, the oils, garlic and ginger in a medium bowl. Add the fish and coat all over, leave for an hour in the fridge to marinade.
• Heat the oven to 200c or 400f.
• Place each fillet of fish in a piece of foil, piling the rest of the marinade and onions on the top, seal loosely.
• Bake for 15-20 minutes and serve the fish either with salads and fried up pre cooked baby potatoes cooked in garlic olive oil or on fluffy white rice, using the juice from the fish as a gravy. Delicious.

FOIL WRAPPED FISH WITH LEMON AND TARRAGON

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.

FOIL-WRAPPED FISH

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.