Serves 4
138 cal · 28 min
Baked Fish en Papillote
Recipe GLPR2fa65a2a3680b5
Tender, flaky white fish gently steamed in foil with caramelized onions and light seasoning. This simple yet elegant preparation keeps the fish moist and infuses it with delicate flavors. Perfect for a healthy weeknight dinner.
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Ingredients
Nonstick cooking spray
1 pound Fish fillets (such as whitefish, trout, or tilapia)
1 Onion, sliced
¼ teaspoon Salt
¼ teaspoon Black pepper
2 teaspoons Vegetable oil
¼ teaspoon Lemon pepper seasoning (optional)
Directions
Preheat your oven to 350°F. Tear off a 12-inch sheet of aluminum foil and place it on a clean work surface.
Lightly coat the center of the foil sheet with nonstick cooking spray to prevent sticking.
Place the fish fillets skin-side down (if present) in the middle of the prepared foil.
Arrange the sliced onion evenly over the fish fillets.
Sprinkle the salt and black pepper over the fish and onions. Drizzle the vegetable oil over the top.
If using lemon pepper seasoning, sprinkle it over the fish at this time.
Carefully fold the foil up and over the fish, sealing the edges by folding them together tightly to create a sealed pouch.
Place the foil pouch on a baking sheet and transfer to the preheated 350°F oven.
Bake for 15 to 20 minutes until the fish is opaque and flakes easily when tested with a fork, indicating it has reached a safe internal temperature of 145°F.
Carefully remove the baking sheet from the oven and allow the foil pouch to cool slightly. Open the foil carefully to avoid steam burns, then divide the fish and onions into four equal portions and serve.
