Foil Packet Fish Dinner
Ingredients
- 4 white fish fillets (about 6 oz each), such as cod, tilapia, or mahi-mahi
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced into thin half-moons
- 1 small red onion, thinly sliced
- 1 lemon, half sliced into rounds and half reserved for squeezing
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons unsalted butter, cut into small pieces (optional)
Instructions
- Preheat your oven to 400°F. Tear off four large sheets of heavy-duty aluminum foil, each about 14 to 16 inches long. Double-layer if using thin foil.
- In a small bowl, mix together the olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper until combined.
- Lay each foil sheet flat. Divide the sliced zucchini and red onion evenly between the four sheets, placing them in the center of each.
- Place one fish fillet on top of each vegetable pile. Spoon the olive oil seasoning mixture evenly over each fillet.
- Scatter cherry tomatoes around the fish. Lay two or three lemon rounds on top of each fillet. Add small pieces of butter on top if using.
- Fold the foil up and over the fish, then fold and crimp the edges tightly to seal each packet, leaving a little air space above the fish.
- Place the sealed packets on a baking sheet and bake for 18 to 22 minutes, depending on the thickness of the fillets.
- Carefully open one packet to check doneness — fish should flake easily with a fork and be opaque throughout. If needed, reseal and cook 3 more minutes.
- Let packets rest 2 minutes before fully opening. Squeeze fresh lemon juice over the fish, scatter parsley if using, and serve directly from the packet or on a plate.
Notes
Always pat your fish fillets dry before seasoning — wet fish steams unevenly inside the packet and the seasoning won't stick as well. Use heavy-duty foil or double-layer regular foil to prevent leaks.