Best 4 Fish And Vegetables With Pesto Baked In Foil Packets Recipes
**Grilled Fish and Vegetable Packets with Pesto: A Mediterranean Delight**
Prepare to embark on a culinary journey to the sun-kissed shores of the Mediterranean with our exquisite Grilled Fish and Vegetable Packets with Pesto. This tantalizing dish is a symphony of flavors and textures, featuring succulent fish fillets, an array of colorful vegetables, and a vibrant pesto sauce, all harmoniously encased in foil packets and grilled to perfection. The result is a medley of tender fish, roasted vegetables, and a burst of fragrant herbs, creating a delectable meal that will transport your taste buds to the heart of the Mediterranean.
BAKED FISH-IN-FOIL WITH VEGETABLES
Baked fish in individual foil packets, each served with a delicious mix of summer vegetables. This is a fun and easy to serve method that yield a very moist steamed-like fish!
Provided by Silvia
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400F degrees.
- Cut fish into four equal pieces. Set aside
- In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
- Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
- Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
- Season each fish and vegetable packet with garlic oregano oil.
- Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
- Place the fish packets on a sheet pan and bake for 18-20 minutes.
- Carefully open fish packets away from your face, as it will release lots of hot steam.
- Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet
FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS
Steps:
- Preheat oven to 350°F. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
- Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.
FISH IN FOIL
The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.
Provided by Denyse
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
- Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
- Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 7.5 g, Cholesterol 67 mg, Fat 10.9 g, Fiber 3 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 1849.6 mg, Sugar 0.2 g
FISH AND VEGETABLE FOIL PACKETS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
- Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
- Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g
Tips:
- Mise en place (French for "putting in place") is crucial, so have your ingredients prepped and measured before starting. This recipe is perfect for fresh garden veggies, but frozen veggies work in a pinch.
- Feel free to mix and match your favorite vegetables. Consider broccoli or zucchini slices, green beans, or snap peas. For a more substantial meal, add quartered baby potatoes or sweet potatoes.
- Use any firm fish fillet or steak variety you like. Salmon, tilapia, cod, and halibut are excellent options. For a vegetarian version, extra firm tofu would be a tasty protein substitute.
- Don't overcook the fish. A good rule of thumb is 10 minutes per inch of thickness, measured at the thickest part of the fillet or steak. If you're using a thinner fillet, reduce the cooking time accordingly.
- Be careful not to overfill the foil packets, or they may burst open in the oven. Leave some room for the food to expand as it cooks.
- When ready to serve, carefully open the foil packets at the table and allow the steam to escape. If desired, garnish with fresh herbs like chopped parsley, cilantro, or basil.
Conclusion:
This simple yet flavorful Fish and Vegetables with Pesto Baked in Foil Packets is a healthy and satisfying meal that's perfect for busy weeknights or casual entertaining. The tender fish, roasted vegetables, and fragrant pesto create a delicious combination that will have everyone asking for seconds. With minimal cleanup, this fantastic recipe is sure to become a go-to in your kitchen.
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