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Fish in Foil

Fish in Foil

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Denyse

The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1850 mg
  • 74%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
  2. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
  3. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
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Reviews

BROOKSANDBRIANA
402
11/18/2004

My grandmother has been making this recipe for our family for over fifty years, and it has never been a miss no matter what type of fish you use. She uses green bell pepper (and sometimes red too if she has it) instead of the jalapeno. She also throws in about a half teaspoon of dill weed (really important!) No need for fresh lemon (especially if that makes it too lemony for you) just a tablespoon of lemon juice will do. In our family, nothing is more important than fish. Believe me, if you only knew! This recipe is a real winner.

TasteKing
223
7/26/2006

I gave it a 4 because I had to spruce up the taste ,other than that the idea is great and I use something similar with my freshly caught fish. here is what I did: I saute the 2 teaspoons of fresh minced garlic and 1/2 tsp. of lemon zest in the olive oil. removed the oil from heat and added cracked black pepper and 2 tbsp. of rice vinegar. broke the filets down to 4-5 inch sizes and brushed the oil mixture on them, then added 1 pinch of dill weed and 1/2 tsp of a cajun spice blend. one small onion slice, 1 slice of a jalapeno and a half slice of a lemon. these were a hit.

Kate
197
11/12/2003

This method of cooking works with ANY type of fish- our favorite is Mahi Mahi, rubbed liberally with fresh lemon juice, patted with butter, & sprinkled with Old Bay Seasoning. Thanks for sharing such a simple way to enjoy seafood!!