Fish and Vegetable Foil Packets recipe

All Recipes Seafood Fish

Ingredients

heavy duty aluminum foil
2 cups sliced zucchini
1 cup skin-on cubed potatoes
4 (5 ounce) cod fillets
salt and ground black pepper to taste
1 onion, thinly sliced
1 cup halved grape tomatoes
⅓ cup torn fresh basil leaves

Nutrition Info

174.6 calories
carbohydrate: 13.1 g
cholesterol: 51.9 mg
fat: 1.2 g
fiber: 2.4 g
protein: 27.6 g
saturatedFat: 0.2 g
servingSize: -
sodium: 151.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.

  2. Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet, season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.

  3. Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.

Recipe Yield

4 servings

Recipe Note

Cooking fish in foil is a fun, fast, kid-friendly way to get the kids to eat fish and veggies, adapted from Weight Watchers 5-Ingredient 15-Minute Recipes, Winter 2010.

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