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Vegan
Ingredients 0/6
What Makes This Recipe So Great
Light, healthy, and full of fresh flavors. It’s quick to prepare and cooks evenly in foil, making cleanup easy. The combination of tender fish and crisp vegetables makes for a satisfying meal.
Cooking Techniques
- Use fresh or thawed fish for the best texture.
- Make sure to seal the foil packets tightly to lock in moisture.
- Add lemon slices or fresh herbs inside the foil for extra flavor.
- Make sure to seal the foil packets tightly to lock in moisture.
- Add lemon slices or fresh herbs inside the foil for extra flavor.
Directions
Gently heat your oven to 450 degrees F (230 degrees C). Tear off pieces of aluminum foil, one for each fillet, and place a fish fillet in the center of each piece. Lay some carrots and celery on top of the fish. Pour a little vermouth and dot each pouch with butter, spreading them evenly. Fold the foil over the fish and veggies, sealing the edges tightly to make a packet. Pop the packets onto a baking sheet and bake for about 15 to 20 minutes, or until the fish flakes easily when you poke it with a fork. Enjoy your simple, flavorful meal straight from the foil!
Serving Guide
Serve this meal with a side of steamed rice or a simple green salad. A squeeze of fresh lemon juice on top brightens the flavors. It also pairs well with crusty bread to soak up any juices.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to avoid drying out the fish. Avoid freezing, as the texture of the vegetables may change.
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people cooked this recipe
