Fish and Summer Vegetables in a Foil Packet
(No Ratings Yet)
Loading...Tender fish and summer vegetables roasted in a foil packet with butter and olive oil. Fresh tarragon adds a pop of cooling herbal flavor.
Ingredients
- 1 Zucchini, sliced into half lengthwise, then into planks
- 1 Orange Bell Pepper, sliced into spears
- 1/2 small Sweet Onion, sliced into thick half circles
- 3 Scallions, trimmed and cut into 2-inch pieces
- 1 Lemon, sliced into rounds
- 2 Cloves Garlic, minced
- 1/2 tsp. Sea Salt, plus a pinch more for the fish
- Fresh Cracked Pepper, plus more for the fish
- 4-5 Sprigs Thyme
- 2 tbsp. Salted Butter, cut into pats
- 1 tbsp. Olive Oil
- 10-11 oz. Cod or Halibut Fillet
- Fresh Tarragon Leaves for garnish
- Flat Leaf Parsley, chopped for garnish
Instructions
Preheat oven to 400 degrees
Loosely line a wide, shallow baking dish with a long sheet of foil.
Evenly scatter veggies on the foil, taking care to keep the veggies from sliding out the sides of the foil, into the baking dish.
Sprinkle minced garlic over the veggies and season the veggies with sea salt and black pepper.
Lay the thyme sprigs in various spots on the veggies.
Dot the veggies with the butter pats and drizzle the olive oil over the veggies.
Place the cod fillet on top of the veggies, in the center. Season the fish with a pinch of sea salt and more black pepper.
Gather up the long sides of the foil and bring them together. Fold them over multiple times to close the top. Working one side at a time, gather up the bottom, pinch and roll the bottom into the top. Repeat for the other side.
Place the whole thing on the center rack in the oven and roast for 30 minutes. Check for doneness and continue baking for another 10 minutes, or until the fish is opaque, tender and flakes easily.
Remove and discard the thyme stems and garnish with fresh tarragon leaves and chopped parsley.
Notes
If your fish fillet is less than 10 ounces, or if it is very thin, check for doneness at the 20 minute mark.