When you need a quick, easy and healthy meal, break out the foil. These flavorful Foil Packet Lemon Tomato Fish Fillets can be put together quickly and are the easiest way to cook perfectly moist and tender fish.
Combine some fish with preserved lemons, sun dried tomatoes and herbs, wrap them in foil and cook on the grill, or in the oven, and in about 15 minutes dinner will be headed to the table. Perfect for busy weeknights or late summer nights when you don't want to heat the kitchen.
Read on to learn how you can make these tonight.
I am always nervous about preparing fish. But foil packets make it so simple. And as a bonus, clean up is as easy as tossing the packets into the trash when you are done.
Ingredients for Foil Packet Lemon Tomato Fish
Obviously you start with fish fillets. This recipe uses orange roughy fillets, but you can also use any white fish you choose: red snapper, tilapia, flounder, etc. Or switch it up and add more color and fat with red fish.
This recipe uses preserved lemons instead of fresh lemons. The lemons are preserved in salt and water to preserve them. The result is a soft briny lemon taste that is wonderful in a variety of dishes. You can swap fresh lemon slices and a bit more salt if desired.
Like the preserved lemons, you can swap fresh tomato slices for the sun dried tomatoes. You might want to remove some of the juices and seeds so it doesn't get too watery.
Fresh herbs like thyme, parsley, basil, cilantro or tarragon make the flavor pop. If you don't have fresh, sprinkle ½ to 1 teaspoon of dried herbs in each packet.
Salt, pepper and olive oil round out the ingredients.
Recipe
Ingredients
- 4 orange roughy fillets (or red snapper, tilapia, flounder, etc.)
- 4 sun dried tomatoes
- 4 fresh or preserved lemon slices (cut in half)
- 2 tablespoons fresh thyme
- 4 tablespoons olive oil
- salt and pepper (to taste)
Instructions
- Preheat oven to 400℉ or preheat grill.
- Tear off 4 sheets of aluminum foil into sections large enough to fold over filets, with another couple of inches on each side to seal.
- Place a filet slightly off center on each sheet and place 1 large piece of tomato and 2 lemon slice halves on top of each. Top each filet with ¼ of the fresh thyme and add 1 of oil to each packet. If desired, sprinkle with salt and pepper, to taste.4 orange roughy fillets, 4 sun dried tomatoes, 4 fresh or preserved lemon slices, 2 tablespoons fresh thyme, 4 tablespoons olive oil, salt and pepper
- To seal packet, fold aluminum foil in half over the ingredients. Fold the 3 open sides, one at a time, over several times to seal the packet completely. The goal is to seal the packet tight enough to hold in the steam, but allow enough room for the air to expand.
- Place foil packet in preheated oven for 15 minutes, or place on hot grill over medium, direct heat and cook for about 8 - 10 minutes. Add a couple minutes to your cooking time if starting with frozen filets.
- To serve, open the foil packets, carefully avoiding the hot steam. Discard lemon slices. Transfer filets to plates.
Sound fabulous? Share it!
more recipes
Marilyn
This week is Holiday Week. And once again late showcasing the recipes. But, I am sharing a Strawberry Jello Poke Cake, a Red, White and Blue Cheesecake and a fantastic Patriotic Brownie with a Pretzel Crust for everyone in the family. Thanks for hosting. Have a lovely evening!