Foil Envelope Fish Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
• 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.
• 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.

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Steps:

• 1. Cut aluminum foil into 12X16 inch rectangle.
• 2. Place green pepper, tomato, and green onion on lower half of foil sheet.
• 3. Sprinkle with 1/4 teaspoon basil, salt, and pepper.
• 4. Place fish on vegetables.
• 5. Sprinkle with remaining basil, salt, and pepper.
• 6. Top with lemon slices.
• 7. Fold upper half of foil over fish and vegetables.
• 8. Double fold edges of foil to make a tight 1/2 inch seal.
• 9. Place foil envelope on baking sheet and bake at 450 for 15 minutes or until envelope puffs.
• 10. To serve, cut an "X" in top of envelope and fold foil back.

Steps:

• Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.

Steps:

• Cut tin foil into 12X16 inch rectangle.
• Place green pepper, tomato and green onion on lower half of foil sheet.
• Sprinkle with 1/4 teaspoon basil, salt and pepper.
• Place fish on vegetables.
• Sprinkle with remaining basil, salt and pepper.
• Top with lemon slices.
• Fold upper half of foil over fish and vegetables.
• Double fold edges of foil to make a tight 1/2 inch seal.
• Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs.
• To serve, Cut an "X" in top of envelope and fold foil back.