Baked Fish-In-Foil with Vegetables Recipe

5 from 4 votes

Baked Fish-In-Foil with Vegetables Recipe

Baked Fish in Foil with Vegetables is an easy, foolproof dinner made with flaky fish, summer vegetables, garlic, herbs, and lemon. Ready in about 30 minutes with minimal cleanup.

Prep Time10

Cook Time18

Total Time28

Course: Dinner

Cuisine: American

Keyword: baked cod, baked fish, Baked fish in foil packets, fish baked in foil, Fish in foil

Servings: servings

Author: Silvia Dunnrvine

Ingredients

1 1/2 lb black cod (sablefish)
1 bunch asparagus, trimmed
2 whole zucchini, cut in rounds
6 baby red onions, thinly sliced
1 handful cherry tomatoes
3 cloves garlic, pressed
3 tbsp olive oil
1 tsp dried oregano
1 pinch salt and ground pepper, to taste
fresh cilantro
Lemon slices

Instructions

Pre-heat oven to 400F degrees.
Cut fish into four equal pieces. Set aside
In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
Season each fish and vegetable packet with garlic oregano oil.
Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
Place the fish packets on a sheet pan and bake for 18-20 minutes.
Carefully open fish packets away from your face, as it will release lots of hot steam.
Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet

Notes

Storage & Reheating

Storage: Allow the fish and vegetables to cool completely, then transfer to an airtight container and refrigerate for up to 2 days.

Reheating: For best results, reheat gently in a covered skillet over low heat or in a 300°F oven until warmed through. Avoid overheating, as fish can dry out quickly. If using a microwave, heat in short 20- to 30-second intervals just until warm.

Enjoy Cold: Leftover fish is surprisingly delicious served cold. Flake it over a salad, tuck it into a wrap, or add it to a grain bowl with the vegetables for an easy lunch the next day. A squeeze of fresh lemon before serving helps brighten the flavors.

Freezing: While you can freeze cooked fish for up to 2 months, the vegetables may soften considerably once thawed. For the best texture, I recommend enjoying this recipe fresh or within a couple of days of cooking.

Nutrition