I have to say I’m not surprised at all to see that this recipe has been a huge hit over at Just A Pinch! It has received so many wonderful comments from readers who have had great success trying this method of cooking the fish. Let’s take a look at what some of them have said about it:
Tried this for dinner wish some rice cooked in chicken broth and butter, and it was awesome. Definitely will make this part of my regular recipe line-up! I say it’s family tested and approved!!!
We loved this technique! The fish turned out perfectly light and tender, and the added hint of lemon was delicious.
I can’t wait for my next outdoor adventure – I intend to try this same recipe using open fire to cook the fish! I can only imagine how delicious it would taste somewhere in the middle of the nature.
1/2 green pepper, thinly sliced
1 green onion, sliced
1 salt to taste
1 lb fresh fish filets
1/2 tomato, sliced
1/2 Tbsp basil
1 tsp white pepper
3 slice lemon
Preheat the oven to 450 degrees. Cut tin foil into 12X16 inch rectangle. If you want, you can spray it lightly with cooking spray, but it’s not absolutely necessary.
Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper, then place the fish on the vegetables. Sprinkle with remaining basil, salt and pepper and top with lemon slices.
Fold upper half of foil over fish and vegetables, and double fold the edges to make a tight seal. Place foil envelope on baking sheet and bake for approximately 15 minutes or until envelope puffs.
To serve, cut an “X” in top of envelope and fold foil back.
USE RED NEXT PAGE LINK BELOW.
Quick tip: You can add some of your favorite veggies, sliced, into the foil with the fish – and you’ll get a full meal in one package!
Thank you to Just A Pinch for this delicious recipe!