Lemon-Garlic Foil-Baked Fish

If you’re anything like me, you’ve got an endless list of recipes you’re itching to try, either sitting on one of your Pinterest boards or in your internet browser. What’s holding you back? The weird assortment of leftover ingredients you’re going to have afterwards, without the slightest clue of how to recycle them into something new.

One of my favorite solutions is foil-baked fish. I usually keep several fish fillets stocked in my freezer, so they’re super easy to thaw and use whenever. The best part about this dish (besides how amazingly quick and easy it is) is that every time you make it, it can be completely different because it’s based off of whatever you’ve got in your pantry.

Below I’ve listed a few different starter options to get you thinking, so you can mix and match any way you want, or completely create your own!

1. Choose your fish:

a. Tilapia

b. Cod

c. Salmon

d. Scallops

e. Shrimp

2. Choose your base veggies:

a. Lemon & Spinach/Asparagus

b. Black Beans & Corn

c. Zucchini & Tomato

3. Choose herbs and spices for seasoning:

a. Herbes de Provence

b. Parsley

c. Oregano

d. Creole Seasoning

e. Cilantro

f. Rosemary

4. Some extras:

a. Onion

b. Garlic

c. Lemon Juice

d. Lime Juice

e. Pesto

sweetlemonmag-foilbaked-fish

After you’ve chosen all your ingredients, all you’ll need to do is lay the veggies on the aluminum foil, season the fish with salt and pepper, and add the butter/herb mixture on top.

For those of you indecisive-types like myself, below is the recipe and how-to for a great combo that I made last weekend. Bon Appétit!

What You’ll Need:

4 (6-8 oz) skinless white fish filets, about 1-inch thick
4 Tbs unsalted butter, at room temperature
Zest and juice of 1/2 lemon
1/2 tsp dried Herbes de Provence
2-3 garlic cloves, finely minced
Salt and ground black pepper
1 lb. asparagus, woody ends snapped off, or 2 cups baby spinach
4 lemon slices, halved (8 total)
4 Tbs dry white wine

Directions:

Preheat the oven to 450 degrees. Cut 4 pieces of foil, each measuring about 10×14 inches. If you’re using asparagus, you’ll want to lay those on top of the aluminum foil, before you add the rest of the ingredients. With spinach, you have two options: add to the bottom of the aluminum foil packet for cooked spinach, or simply serve the fish over raw spinach.

Lay two half lemon slices on each piece of foil, then set aside. Pat the fish dry with paper towels, and season with salt and pepper.

Using a fork, mash together the butter, lemon zest and juice, herbs, garlic, and salt and pepper to taste. Transfer each piece of fish on the foil, and spread 1 tablespoon of the butter mixture on top. Pour 1 tablespoon of wine over each piece. Wrap and seal the packets, and transfer to a baking sheet.

Bake until the fish is just cooked through, about 15-20 minutes. Be careful when you open each packet – the steam will burn! Serve with all of the juices and lemon in the packet.

Have you tried foil-baking before? How did it turn out? Have any suggestions for other scrumptious combinations? Let us know!