Zesty Lemon Fish Packets
Fall in love with the flakiness of white fish and the tart zing of lemon.
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Servings: 4 fillets
Calories: 130kcal
Ingredients
- 1 pound white fish fillets (fresh or frozen and thawed) tilapia, cod, catfish, etc.
- 2 small yellow squash or zucchini roughly chopped
- 2 bell peppers cut into strips
- ½ cup onion sliced
- 2 lemons cut into rounds or 4 Tablespoons lemon juice
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley optional
- Aluminum foil
Instructions
- Wash hands with warm, soapy water for 20 seconds.
- Preheat oven to 450°F.
- Divide fish fillets into 4 portions and place on 4 sheets of aluminum foil (12x18-inches each). Sprinkle with salt and pepper.
- Lay lemon rounds over fillets or sprinkle fish with lemon juice.
- Evenly divide chopped vegetables between packets, placing on top of fillets.
- Wrap each packet by bringing up the sides. Double fold the top and ends to seal. Leave room for heat to circulate.
- To bake in the oven, place packets on a baking sheet. Bake at 450°F for 20-30 minutes. Halfway through baking, use a fork to poke small holes in the packet for steam to escape. To bake in an electric skillet, heat skillet to 400°F. Use a cooking rack in the bottom of the skillet. Pour ½ inch of water into the skillet. Place the packets on the rack. Cover and close the steam vent. If you do not have a rack, make your own with aluminum foil. Form foil into a long snake about 1 inch thick. Form into a coil to fit in the skillet. Place the packets on top of the coil.
- Packets are done when the fish reaches 145°F on the food thermometer. When cooking is done, carefully open packets to allow steam to escape.