Serves 4
142 cal · 35 min
Baked Fish and Vegetables
Recipe GLPR079eb5b850cc27
A simple and healthy one-packet meal featuring mild white fish fillets steamed with fresh vegetables in foil. The fish is infused with bright lemon and herbs, creating a tender, flavorful dish that's perfect for weeknight dinners. Each packet steams individually, trapping moisture and flavor for perfectly cooked fish every time.
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Ingredients
4 white fish fillets, such as cod or perch (4 oz each), fresh or frozen and thawed
2 cups frozen mixed vegetables (peas, carrots, corn, green beans, or your choice)
1 small onion, diced
1 teaspoon fresh lemon juice
1 tablespoon dried parsley flakes (or 2 tablespoons fresh parsley, chopped)
Lemon zest, optional
4 sheets of aluminum foil, each 10 x 12 inches
Directions
Wash your hands thoroughly with soap and warm water. Preheat your oven to 450 °F.
Place each fish fillet in the center of one sheet of aluminum foil.
In a small bowl, combine the frozen mixed vegetables and diced onion, then mix well.
Distribute the vegetable mixture evenly around each fish fillet on the foil.
Drizzle 1/4 teaspoon of lemon juice over each fillet. If desired, sprinkle lemon zest over the top.
Sprinkle 1/4 of the parsley evenly over each packet.
Carefully fold the edges of each foil sheet together, creating a sealed pouch that is leak-proof. Make sure the seal is tight so steam can build up inside.
Place all four foil packets on a baking sheet and bake for 20 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145 °F.
Carefully remove packets from the oven and allow to cool for 1 minute. Open packets cautiously (steam will be very hot) and transfer to serving plates.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
