While there recently, I got to watch them make this wonderful recipe. I call it Fancy Fish Packets.
You'll need:
Fish filets (I used tilapia that was on sale)
Sugar snap peas
Julienned (match-stick) carrots
Aluminum foil
Olive oil
salt and pepper
Preheat oven to 350 degrees. (I may have done 400 degrees but can't remember for sure.)
Tear off a sheet of foil that's about 10-12 inches long. Place a stack of carrots in the center. Top with a handful of peas.
Rub fish with olive oil on both sides. Season with salt and pepper and lay a filet on top of the veggies.
Pull long ends of the foil up and fold over at least twice. Then fold the ends, making sure the packets are air tight so the juices won't leak. Create a packet for each piece of fish. (See, in the above photo there are two completed packets.)
Place packets in the oven and bake 15-20 minutes, depending on thickness of fish.
Voila! Very simple and pretty impressive. Or maybe my family is just easily impressed. :)
How easy is this! I have the carrots and sugar snaps! Guess what we are eating tonight at our house. And hardly any clean up.
ReplyDeleteThanks a bunch.
Peace, Julie
I hope you like it, Julie! Yes, cleanup is a snap. Haha pun intended.
DeleteI don't think this would translate into a tofu dish well -- but it does look pretty impressive! And I love sugar snap peas. Yum! I need to hit the farmer's market this weekend and see what they've got.
ReplyDeleteKav, it may be good with sliced potatoes.
ReplyDeleteNow that's an excellent idea!!!!!!
DeleteI"ve done this before! :-) frozen veggies give a lot of steam though LOL found that out just like I found out about the spaghetti squash needing to have the water smooshed out of it.
ReplyDeleteKav I think I've seen veggie packets- the reynolds company used to have commercials with 2 women doing these. need to try them again!
Susanna
LOL, Susanna. Sounds like a science experiment! Maybe you should stick to the fresh veggies. :)
DeleteWhen I mentioned this to my husband, he asked if you used phyllo pastry - he had never heard of using foil. In his foodie world, chefs use phyllo to seal the fish and veggies in so they steam.
ReplyDeleteNow doesn't that sound tasty? But not quite so healthy :(
You could experiment with an herb for flavor, too. Maybe thyme with the salt and pepper? What do you think?
Jan, I've never heard of closing fish and veggies in phyllo like that. Sounds good! I have heard of doing it en papillote (putting it in parchment paper).
ReplyDeleteI love putting just about anything in dough, though. :)
I'm with you there, Missy.
DeleteI think that's why I like pot pies so much...
This is amazing! Love it!!!!!
ReplyDeleteI'm thinking of becoming a pescatarian. No meat, fish only.
ReplyDeleteIt would certainly be healthy! My sister is a vegetarian who sometimes eats a little fish. And on rare occasion a bit of chicken or turkey.
DeleteYummy! We're always looking for dishes to offset our junky eating!!
ReplyDeleteVirginia, the kids might think it's fun to make this. :)
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