Lemon Pepper Fish Packet
Choose your favorite white fish to complete this recipe. Foil packet dinners make mealtime quick and easy to prepare, cook, and clean up. Find other foil packet recipes in the Protein section of the online cookbook.
$3.84 per serving
Ingredients
- 1 pound white fish fillets (tilapia, cod, etc)
- 2 small yellow squash or zuchinnis (roughly chopped)
- 2 bell peppers (cut into strips)
- ½ cup onion (sliced)
- 2 lemons (cut into rounds)
- ½ teaspoon salt
- 1 teaspoon black pepper
- aluminum foil
Instructions
- Place fish fillets on 4 sheets of aluminum foil (12x18-inches each). Sprinkle with salt and pepper.
- Lay lemon rounds over fillets. Evenly divide chopped vegetables between packets, placing on top of fillets.
- Wrap each packet by bringing up the sides. Double fold the top and ends to seal. Leave room for heat to circulate.
- Bake on a cookie sheet at 450°F for 30 minutes. Halfway through baking, use a fork to poke small holes in the packet for steam to escape. Use a food thermometer to check that fish reaches 145°F for food safety.
Notes
- To bake in an electric skillet, heat to 400°F. Use a cooking rack in the bottom of the skillet and pour in about 1⁄2-inch of water. Place the packets on the rack. Cover and close the steam vent. (If you do not have a rack, make your own with aluminum foil. Form foil into a long snake about 1-inch thick. Form into a coil to fit in the skillet. Place the packets on top of the coil.)
- For grilling, heat grill to medium-high or about 400-450°F. Place packets on grates. To test for proper temperature, place your hand, palm side down, 4 to 5 inches above the cooking grates. Count the seconds until you cannot keep your hand there any longer. At a medium-high cooking temperature, you can keep your hand in place 4 to 5 seconds. Do not place your hand too close to the grates to avoid serious burns.
- For campfire cooking, place packets on cooking grates. Due to uneven heat, cooking times may vary.
Nutrition Label
Serving: 1 packet
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