Fish with vegetables baked in foil

Fish with vegetables baked in foil

Unwrap this bundle, and behold the perfectly cooked and seasoned fish with vegetables nestling inside. Juicy, saucy, and garlicy? Check. Colorful? Oh, yeah. Succulent and fabulous? Absolutely.

Fish with vegetables baked in foil

Unwrap this bundle, and behold the perfectly cooked and seasoned fish with vegetables nestling inside. Juicy, saucy, and garlicy? Check. Colorful? Oh, yeah. Succulent and fabulous? Absolutely.
USMetric
4 servingservings

Ingredients

  • 2 lbs 900 g white fish filets
  • ½ (1½ oz.) ½ (45 g) leek, thinly slicedleeks, thinly sliced
  • 1 (4 oz.) 1 (110 g) yellow onion, halved and quarteredyellow onions, halved and quartered
  • 2 2 garlic clove, thinly slicedgarlic cloves, thinly sliced
  • 2 (10 oz.) 2 (280 g) red bell pepper, roughly choppedred bell peppers, roughly chopped
  • 12 (7 oz.) 12 (200 g) cherry tomatoes
  • 1 1 fresh fennel, sliced or pointed cabbage, slicedpointed cabbages, sliced
  • 1 (2¼ oz.) 1 (60 g) carrot, sliced lengthwise, into 1" (2.5cm) slicescarrots, sliced lengthwise, into 1" (2.5cm) slices
  • 2½ oz. (½ cup) 70 g (130 ml) pitted olives
  • 1 tbsp 1 tbsp fresh thyme or fresh parsley
  • 1 1 lime, slicedlimes, sliced
  • salt and pepper
  • ½ cup 120 ml white wine
  • 3 tbsp 3 tbsp olive oil
  • 5 oz. 140 g unsalted butter, thinly slices
Quick aioli
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat oven to 400°F (200°C).
  2. Line a roasting pan with foil or parchment paper, making sure there’s enough material for folding and sealing the top of it.
  3. Cut the fish into serving-sized pieces and place in roasting pan.
  4. Surround the fish with the vegetables, olives, herbs, and lime slices, and season with salt and pepper.
  5. Drizzle the wine and oil over the mixture, and place the butter slices on top.
  6. Fold the foil to form as tight a seal as possible. Cover the seam with an extra piece of foil, and tightly fold at the joints. Bake in the oven for 40 minutes.
  7. Mix the mayonnaise and a minced garlic clove in a small bowl. Season with salt and pepper to taste. Serve a generous dollop on top of the baked fish and vegetables.

Tip!

Mix it up! This recipe is super versatile. Use either frozen (thawed) or fresh fish. Use your own favorite fish! Cod, hake, haddock, or grouper are all perfect options. This recipe also works well with plaice fillets that you roll up.

You can also try throwing some peeled or shell-on shrimp into the mix. The simplest, best option is to add peeled and cooked shrimp just before serving. But you can also try adding shrimp toward the end of cooking. Just be careful when opening and resealing the foil package mid-way through, to avoid leaking – or burning your hands with steam!