White Fish in Foil Packets

A raw white fish fillet on aluminum foil topped with a slice of tomato, two lemon wedges, black pepper, and fresh thyme.

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Foil packet cooking is the perfect cooking technique for white fish fillets on hot days when you don’t feel like being in the kitchen. You can make the packets and toss them on the grill to enjoy a light and healthy meal without a lot of fuss. At other times of the year, you can cook inside in the oven. Even better, clean-up is as easy as tossing the packets into the trash when you are done.

Prep Time10

Cook Time10

Course: Dinner

Cuisine: American

Servings:

Calories: 281kcal

Author: Leah Ingram

Equipment

1 Aluminum Foil

Ingredients

24 ounces white fish fillets four fillets
8 slices tomatoes or the equivalent in grape tomatoes sliced in half
8 slices lemon
2 tablespoons fresh thyme
4 tablespoons unsalted butter
Sea salt and black pepper to taste

Instructions

To prepare indoors, place top oven rack in the center position and preheat oven to 400 F. Tear off 4 sheets of aluminum foil into sections large enough to fold over fish fillets, with another couple of inches on each side to seal.
Place one fillet slightly off center on each sheet of foil. Top or surround each fillet with tomatoes, lemon slices, one-half tablespoon fresh thyme leaves and one tablespoon unsalted butter. 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 preheated 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

If you don't want to oven-dry the tomatoes before using, you don't have to. Instead, slice them and any other vegetables you want to cook with the fish. Then line the foil packet with the veggies plus the fish fillet and cook on the grill or in the oven. Without oven drying the tomatoes, they'll just be a bit juicier as they cook so you might have extra liquid in the packet. To avoid soggy fish, you might want to open the top of the packet towards the end of your cooking time.

Nutrition