fish in foil packets

I always feel the need to cleanse and serve a more health conscious dinner after a weekend of barbecues, birthday cakes and bottomless chip bowls.  These tin foil fish packets are quick to make the night before or immediately before baking.  I guess this is more of a technique than it is a recipe because there are endless combinations of ingredients you can include in your packet.  Any fish works well so buy whatever kind your family prefers and adjust the cooking time depending on the thickness of the fish. On this particular day I used Bass and flavored it with lemon, fresh herbs, garlic and red onion.

• 4 fish fillets (I used Bass but anything works!)
• 3 T olive oil
• 3 garlic cloves minced
• 3 T fresh parsley
• 2 T fresh rosemary
• 1 T lemon zest
• 1/2 red onion sliced
• 1 t ground black pepper
• 1 t salt
• 1 fresh jalapeno pepper, sliced
• 1 lemon, sliced
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Directions

1. Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry. Season with salt and pepper.
2. Place olive oil, herbs and lemon zest in a microwave safe bowl.  Microwave on high for 45 seconds to infuse flavors in oil.
3. Rub fillets with olive oil /herb mixture. Place each fillet on a large sheet of aluminum foil that has been sprayed with cooking spray. Top with onion and lemon slices.  
4. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
5. Bake in preheated oven for 15 to 25 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.  Serve with brown rice and steamed broccoli.

Prep Ahead:  Make fish packets the night before and leave them in the fridge.  Takes 10-15 minutes to prep.  The fish are more flavorful when left in the herb mixture overnight!

Other Packet Options:

1.  Season fish with salt and pepper and top with salsa and bake in foil.

2.  Spread pesto over both sides of fish and bake in foil.

3.  To add heat to the recipe above, top fish with herb mixture and add sliced jalapenos along with the lemon and onion.