Fish Baked with Vegetables

This is one of our favorite meals.  It’s easy, healthy, satisfying, and worthy of serving to guests.  And because the fish and veggies are baked in foil packets, there isn’t much clean-up (that is always a good thing). 

There are endless possibilities for this recipe. By mixing and matching different types of fish, vegetables, and seasonings, you can create something different each time.  Some combinations (aside from my favorite combination – tuna or tilapia with onions, carrots, celery, cherry tomatoes, and capers with basil and thyme) I have tried include:  halibut with carrots, onions, and yellow squash seasoned with dill; catfish with carrots, celery, onion, tomatoes and green olives; salmon with leeks, capers, lemon juice and dill.   

When the fish and veggies are done cooking, I usually pour the contents over a serving of orzo on a plate.  While the fish and veggies cook, they create a wonderful sauce that the orzo soaks up…it’s a pleasing combination.

Fish Baked with Vegetables

fish fillets or steaks (I usually use tuna steaks or tilapia) – 1 fillet or steak per serving
julienned veggies of choice (I usually use carrots, onion, and celery)
*yellow squash
*bell peppers
cherry tomatoes, halved (or diced fresh tomato, or even canned diced tomato, in a pinch)
capers (could use green olives) (I use about 1 T. per serving)
thyme (dried or fresh)
basil (dried or fresh)
salt and pepper

For each serving:
Place a pat of butter on a piece (about 12 x 12-inch) of foil.  Top with fish, julienned vegetables, tomatoes, and capers.  season fish and vegetables with salt and pepper, thyme and basil.  Top with another pat of butter.  Sprinkle 1 T. of water (or white wine) over the fish and vegetables.

Fold edges of foil up and together in a double pleat to seal. Place on a baking sheet. Bake at 350 degrees for 35 minutes.

Serve with orzo, rice or pasta, a side salad and crusty bread (to mop up the juices).


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