Fish baked in foil

I once saw a recipe similar to this on food network and I knew I had to try it.  It looked so simple, healthy and delicious.  I love fish and when is a better time to make this then during the Lenten season.  The fresh ingredients really shine through and the flavor of the fish was lovely.  I used Tilapia but I think any fish would be great.  I bet this would also be awesome cooked on the grill.

The great thing about the recipe is you could really play with the ingredients, I bet a version using, jalapenos, cilantro, and eggplant would be delicious also.  Can’t wait for my garden veggies because I will be playing with this.

Ingredients: 4 fresh fish fillets, about 1/4 cup olive oil, about 1/2 cup dry white wine, 2 cloves garlic, a pinch red pepper flakes, 1 handful of fresh herbs, like basil or marjoram, 3-4 tomatoes, 1 lemon or 1 T lemon juice, 3-4 small zucchini squash, salt and pepper to taste

In a small mixing bowl, combine a pinch of red pepper flakes, and 4 T olive oil

2 cloves of garlic finely chopped, and a handful of chopped basil

Add diced tomatoes- let sit for about 20 minutes for the flavors to meld together

Then add the juice of 1 lemon or 1 T lemon juice, and salt and pepper to taste

Cut 4 large pieces (12 inches) of foil, and lay shiny side down

scoop 1/4 of the tomato mixture on center of foil, fold up side slightly so mixture stay on foil

Lay fish fillet on top, salt and pepper

Add sliced zuchinni- salt and pepper again slightly

spoon on 1 T of olive oil, and a generous splash of wine

tightly seal up the sides by folding the top and then sides tightly so no liquid can escape.

Bake for @ 475 for 25-30 minutes – after removing from oven let stand in bag 5 minutes before opening.

Serve with rice or polenta.  Enjoy!

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Fish Baked in Foil

Ingredients:

4 fresh fish fillets

about 1/4 cup olive oil

about 1/2 cup dry white wine

2 cloves garlic

a pinch red pepper flakes

1 handful of fresh herbs

like basil or marjoram

3-4 tomatoes

1 lemon or 1 T lemon juice

3-4 small zucchini squash

salt and pepper to taste

Put a pinch of red pepper flakes, crushed garlic, herbs, 4 T olive oil.  Dice tomatoes, and add to bowl.  Let sit on counter for about 20 minutes, then add juice from lemon, and salt and pepper.

Preheat over to 475.

Cut a large, long piece of aluminum foil and place it on the counter, shiny side out.  Add a quarter of the tomatoes mixture and start to pull up sides of foil.  Add sliced zucchini, and drizzle with 1 more T olive oil and salt and pepper.  Add a generous splash of wine and tightly seal up the sides by folding the top and then sides tightly  so no liquid can escape.

Bake for about 25-30 minutes depending on how large the fillet.  Remove from the oven and let stand for about 5 minutes in the bag before opening.  Serve with rice or polenta.

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Tagged as: Cooking, fish, food, main courses, seafood