Ingredients
Scale
- 4 (6-ounce) firm white fish fillets: (e.g., cod, tilapia, halibut, snapper, mahi-mahi), about 1-inch thick. Pat them dry for better searing and seasoning adherence.
- 1 pound mixed quick-cooking vegetables: (e.g., bell peppers of various colors, zucchini, yellow squash, cherry tomatoes, asparagus, broccoli florets, snap peas, thin green beans). Chopped into roughly uniform, bite-sized pieces for even cooking.
- 1 medium red onion: Thinly sliced. Adds a sweet and pungent flavor that complements the fish and other vegetables.
- 2 lemons: One thinly sliced, the other juiced. Fresh lemon provides brightness and helps tenderize the fish.
- 4 tablespoons olive oil: Extra virgin preferred, for flavor and to help veggies roast.
- 2 cloves garlic: Minced. A foundational aromatic that enhances the overall flavor profile.
- 2 teaspoons dried Italian seasoning: Or a mix of dried oregano, basil, and thyme. Provides a classic Mediterranean herb flavor.
- 1 teaspoon paprika: Smoked or sweet, for color and a subtle smoky or sweet undertone.
- Salt and freshly ground black pepper: To taste. Essential for bringing out all the flavors.
- Fresh parsley or dill: Chopped, for garnish (optional). Adds a final touch of freshness and visual appeal.
- 4 large sheets of parchment paper or heavy-duty aluminum foil: Approximately 15×12 inches each. This is what creates your cooking packet.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lay out four large sheets of parchment paper or heavy-duty aluminum foil on a clean work surface. If using parchment, you may want to lightly grease the center where the fish will sit, though it’s often not necessary.
- Prepare Vegetables: In a large mixing bowl, combine the chopped mixed vegetables and sliced red onion. Drizzle with 2 tablespoons of olive oil, the minced garlic, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Toss well to ensure everything is evenly coated.
- Assemble the Packets:
- Divide the seasoned vegetable mixture equally among the four parchment/foil sheets, arranging them in the center of each sheet in a relatively flat layer.
- Pat the fish fillets dry with a paper towel. Season both sides of each fillet generously with salt, pepper, the remaining 1 teaspoon of Italian seasoning, and paprika.
- Place one seasoned fish fillet on top of the vegetables in each packet.
- Drizzle each fish fillet with the remaining olive oil (about 1/2 tablespoon per fillet) and the juice from one lemon (distribute evenly).
- Top each fillet with 2-3 thin slices from the other lemon.
- Seal the Packets:
- For Parchment Paper: Bring the two long sides of the parchment paper together above the fish and vegetables. Fold the edges over several times to create a tight seal. Then, fold or crimp the shorter ends tightly to seal the packet completely, creating a half-moon or rectangular shape. Ensure it’s well-sealed to trap steam.
- For Aluminum Foil: Bring the two long sides of the foil together above the fish and vegetables. Fold the edges over several times. Then, fold in the sides, crimping them tightly to create a fully sealed packet.
- Bake: Carefully transfer the sealed packets to a large baking sheet. This makes them easier to handle and catches any potential leaks. Bake for 15-20 minutes, depending on the thickness of your fish and the types of vegetables used. Fish is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Rest and Serve: Carefully remove the baking sheet from the oven. Let the packets rest for a couple of minutes before opening, as hot steam will escape. You can either serve the packets directly to each person (place on a plate) or carefully open them and transfer the contents to plates. Garnish with fresh chopped parsley or dill, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 450