Mediterranean Fish Pouches

Prep Time
Cook Time
Ready In

"These are so easy quick to put together. Plus, NO pots or pans. These can be done on the grill, but also right in the oven. Perfect to serve for a party as they can be made up ahead of time and then just baked. The dish comes out almost like a stew with all the ingredients just falling apart tender, and the broth is just sensational to soak up all the juices with some crusty bread or a roll. Now, this happens to be my favorite combination, but you can really use any vegetables that you enjoy. I serve mine with a pine nut/garlic couscous that I jazz up with parsley and scallions."

Original is 4 servings


  • Serving Size: 1 (758.7 g)
  • Calories 1048.5
  • Total Fat - 12.1 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 33.4 mg
  • Sodium - 3819.3 mg
  • Total Carbohydrate - 217.7 g
  • Dietary Fiber - 7.1 g
  • Sugars - 180.1 g
  • Protein - 15.4 g
  • Calcium - 114.7 mg
  • Iron - 3.4 mg
  • Vitamin C - 22.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Foil ... Cut the foil in 10" squares. I use heavy duty, but if all you have is "regular," use 2 sheets, otherwise the foil could tear and you would loose all your sauce which is the best part.

Step 2

Fish ... Remove the fish from the refrigerator to take the chill off. Season the fish well with the Italian seasoning.

Step 3

Pouches ... Add the foil to a plate or fold up the edges a bit so when you add the wine, it doesn't leak out. A plate works perfect.

Step 4

#1: Add the spinach, about 1-1 1/2 cups right in the center of the foil, then the olives, onions, and mushrooms; season with salt and pepper. #2: Top with the fish fillet. #3: Top the fish with 3 tomato slices and the white wine poured over the top, and finish with salt, pepper and a teaspoon of butter. #4: Wrap up the fish like a package.

Step 5

Bake ... Set the fish pouches on a baking sheet, so if they leak - there isn't a mess. Bake at 400 degrees, middle shelf for about 20 minutes. Now, this can really change depending on the fish you are using. Fifteen (15)-20 minutes is average for a fish like Tilapia. Founder is a bit more tender, so maybe a bit less, whereas grouper or a thicker fish will take longer. Once they are done, remove to a serving platter (still in the pouch).

Step 6

Serve ... Open the pouches (and be careful, there will be some pretty HOT steam) and squeeze one of the lemon wedges on the fish. Put them lemon in the pouch after it is squeezed and serve the whole pouch to your quests or family. They can plate with some couscous or rice and pour the package right over the plate. The fish and vegetables will fall apart it is so tender - it is like a stew. The sauce is the best - make sure to serve a roll or some crusty bread. ENJOY!!


No special items needed.

1 Reviews


Sorry but we found the fish quite bland and yet we were not fond of the wine and black olive combination, it seemed to overpower all other flavours. I think a full cup of wine was too much, if i were to make it again i would cut the wine in half and leave out the black olives. Served it over brown rice.  It did look pretty, lovely colours.


review by:
(30 Jan 2013)

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