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Fish Foil Packets with Vegetables

  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 bunch of asparagus, trimmed
  • 26 ounce fish fillets (anything will work — I used salmon)
  • 68 cherry tomatoes, halved
  • 2 tablespoons dry white wine
  • 2 tablespoons capers
  • 4 slices of lemon
  • 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • pepper + salt to taste
  • aluminum foil

Instructions

To Prepare

  1. Tear two aluminum foil pieces about 16 inches long. Lay foil flat on a counter or baking sheet and lightly brush or spray with olive oil.
  2. Place half of the asparagus in the center of each piece of foil and season with salt & pepper to taste.
  3. Place the fish fillets on top of the asparagus and season with salt & pepper to taste.
  4. Top each fillet with 2 slices of lemon and arrange tomatoes on top.
  5. Sprinkle capers over the fillets, drizzle with white wine, and top everything with the thyme.
  6. Fold the long ends of the foil up to meet over the fillet. Fold the ends down to one side, folding 3 times to fully secure. Pinch the open ends of the foil closed and fold up and over 2 times. Make sure there are no holes in the foil because you want to steam everything inside.

To Grill

  1. Preheat grill to medium-high heat.
  2. Place on the grill for 12-15 minutes (a little longer for thicker fish, like halibut).
  3. Remove foil packet from grill and carefully open each side of the packet, allowing steam to escape. Open packet completely and transfer everything to a plate and serve.

To Bake

  1. Preheat oven to 400 degrees.
  2. Place foil packets on a baking sheet and bake for 15-20 minutes.
  3. Remove foil packet from oven and carefully open each side of the packet, allowing steam to escape. Open packet completely and transfer everything to a plate and serve.


Nutrition

  • Serving Size: 2
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