Time 30m Yield 2 Number Of Ingredients 6 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.
Time 40m Yield 4 serving Number Of Ingredients 12 Steps:
Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate. Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside. Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined. Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges.
Time 15m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an “X” in top of envelope and fold foil back.
Number Of Ingredients 8 Steps:
Cut aluminum foil into 12X16 inch rectangle. Place green pepper, tomato, and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt, and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt, and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450 for 15 minutes or until envelope puffs. To serve, cut an “X” in top of envelope and fold foil back.
More about “foil envelope fish recipes”
Time 40m Yield 6 fillets, 6 serving(s) Number Of Ingredients 10 Steps:
Cut six squares of aluminium foil, as to make an envelope with them. Pour a little olive oil over each square of foil. (about 1 Tbsp). Put the fish over the oiled foil, add salt and pepper. Place the onion, tomato, cilantro, celery, chile, and then place lemon slices over the fish. Finally squeeze some lemon juice over it. Close the foil, and repeat for each fillet. Place the foil envelopes over a steamer during 20 minutes or until the fish flakes easily, and serve. I love to serve it with brown rice!
