Back to Recipe

Baked or Grilled Fish in a Foil Pouch

Here's how you make Baked or Grilled Fish in a Foil Pouch
Pause Continue Reading
  • Servings: 1
  • Prep: 10-15m
  • Cook: 15-25m
    • The following recipe serves 1 people.

Ingredients

The ingredients are:
  • 1 fish fillet
  • 1 1/2 cups baby spinach, stems removed and rough chopped (kale is what I prefer, but I realize spinach is more available year round)
  • 1 1/2 cups vegetables, cut in thin matchsticks, or small diced pieces (zucchini and/or yellow squash, bell peppers, mushrooms, and carrots; any combination)
  • 1/4 cup red onion, cut in thin slices
  • 2 to 3 lemon slices
  • 2 tablespoons white wine (chicken broth or water can be substituted)
  • 2 sprigs fresh dill
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon all purpose seasoning (I use Badia Complete; any all purpose seasoning is fine)
  • Salt and pepper
  • 1 teaspoon butter, cut in 3-4 small pieces
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Prep ... Prepare all your vegetables by cutting them in small match sticks or dices. Carrots tend to take longer to cook, so make sure to dice those the smallest. Remove the stems from the spinach, slice the lemons, and remove the fish to let it come to room temperature.

  • Step 2: Pouch ... Lay your foil down top to bottom on the counter, I let the bottom hang over the edge. Then spray (with a non-stick spray) just above the middle - this is where the fish will be cooked. The bottom will be folded up over the fish and vegetables creating a pouch.

  • Step 3: Fish and Vegetables ... Add the spinach or kale on the area that you sprayed; then top with the onions and a pinch of both salt and pepper. Then add the fish on top of the onions, again seasoned lightly with salt and pepper. Next, add the vegetables around the fish, top the fish with 1 sprig of dill, lemon slices; and finish by sprinkling the All Purpose seasoning over the vegetables along with the remaining fresh herbs.

  • Step 4: Final Steps ... Add the white wine (again, you can use broth or water); the liquid is what helps the fish to steam and bake; then the butter.

  • Step 5: Foil ... Fold the bottom half of the foil over the fish to the top edge and fold or roll the sides and top together making sure to seal the edges well, so NO steam escapes.

  • Step 6: Bake ... In a preheated 400 degree oven, add the foil pouches to a baking or sheet pan and bake on the middle shelf for 15-25 minutes. A thinner fillet such as flounder will take less time than a thicker fillet such as catfish. Also, take into consideration the amount of vegetables and spinach you have added. My tilapia cooked in 25 minutes; but I had a lot of vegetables. Also, when the foil pouch has PUFFED up - the fish should be done. As you can see in my tutorial, the foil pouch puffs right up.

  • Step 7: Serve ... I like to serve it right in the foil pouch; One pouch per person - I think it is 'kind of' cool and unique ... and it is easy and NO clean up. The sauce created from the fish, vegetables, lemon, butter, and wine is delicious. I like to make either rice or couscous to serve with this recipe. And, once the pouch is open, add a couple of spoonfuls right in the pouch to soak up all that wonderful sauce. ENJOY!

  • Step 8: Please watch the Tutorial for other favorite combination; or any further instructions.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.