Foil Pack White Fish with Roasted Tomatoes
I love white fish recipes because this type of fish filet is so easy to prepare. This Foil-Pack White Fish with Roasted Tomatoes comes together in my favorite way, off-hands! The oven does all the heavy lifting, all you need to do is prep for a few minutes and then eat delicious food later.
This recipe can be done with cod, so try this next after you’ve made my Atlantic Cod with Herb Butter that’s a big hit here.
Instructions for Roasted Tomatoes
Have a bounty of tomatoes this summer? Here’s how you roast them to bring out the sweetness and enjoy them as a side dish to this and your other favorite protein dishes.
Oven-Roasted Tomato Directions: (Use however many excess tomatoes you have available).
- Place top oven rack in the center position and pre-heat oven to 200°F.
- Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat™ and set aside.
- Slice tomatoes into 2” thick slices and place on the prepared baking sheet.
- Drizzle some extra virgin olive oil over the slices and sprinkle with salt and black pepper, to taste.
- Top with fresh thyme leaves, if desired, and place in the pre-heated oven for approximately 2 hours or until the tomatoes are nicely browned around the edges.
- Remove from oven and use immediately or store in an airtight container covered with olive oil. Store unused tomatoes in the refrigerator for 1-2 weeks.
Foil Pack White Fish with Roasted Tomatoes
Ingredients:
- 4 6-oz. white fish fillets
- 4 oven-dried tomato slices (instructions above)
- 4 fresh or preserved lemon slices, cut in half
- 2 T. fresh thyme
- 4 T. unsalted butter
- Sea salt and black pepper, to taste
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Foil Pack White Fish with Roasted Tomatoes
Ingredients
- 4 6- oz. white fish fillets
- 4 oven-dried tomato slices
- 4 fresh or preserved lemon slices cut in half
- 2 T. fresh thyme
- 4 T. unsalted butter
- Sea salt and black pepper to taste
Instructions
- Oven-Roasted Tomato Directions: (Use however many excess tomatoes you have available).
- Place top oven rack in the center position and pre-heat oven to 200°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat™ and set aside.
- Slice tomatoes into 2” thick slices and place on the prepared baking sheet. Drizzle some extra virgin olive oil over the slices and sprinkle with salt and black pepper, to taste. Top with fresh thyme leaves, if desired, and place in the pre-heated oven for approximately 2 hours or until the tomatoes are nicely browned around the edges.
- Remove from oven and use immediately or store in an airtight container covered with olive oil. Store unused tomatoes in the refrigerator for 1-2 weeks. To prepare indoors, place top oven rack in the center position and pre-heat oven to 400°F. Tear off 4 sheets of aluminum foil into sections large enough to fold over fillets, with another couple of inches on each side to seal.
- Place one fillet slightly off center on each sheet of foil. Top each fillet with an oven-dried tomato slice, two fresh or preserved halved lemon slices, as shown, one-half tablespoon fresh thyme leaves, and one tablespoon unsalted butter. If desired, lightly season with salt and black pepper, to taste.
- To seal packet, fold aluminum foil in half over the fillets. Fold the 3 open sides, one at a time, over several times to seal the packet completely. The goal is to seal the packet tight enough to hold in the steam, but still allow enough room for the air to expand.
- Place the foil packets in the pre-heated oven for 10 minutes, or place on hot grill over medium, direct heat for 8-10 minutes.
- Remove from oven (or grill) and cool slightly before carefully opening the foil packets. (Use caution, escaping steam will be very hot). Discard the lemon slices and serve immediately with your choice of sides. Enjoy!
Notes
Nutrition
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Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.
