Baked Catfish in Foil Packets

You can substitute flounder, orange roughy, sole, perch, or grouper for catfish in this recipe.

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 36%
  • Fat: 6.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21.1g
  • Carbohydrate: 1.9g
  • Fiber: 0.4g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 223mg
  • Calcium: 0.0mg

Ingredients

  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 4 (4-ounce) catfish fillets
  • 1/4 cup sliced green onions (about 2 large)
  • 1/2 cup chopped red bell pepper (about 1/2 medium)
  • 1/2 cup peeled, finely chopped cucumber (about 1/2 small)

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Combine soy sauce, ginger, and sesame oil, stirring well.
  3. 3. Cut 4 (12-inch) squares of aluminum foil; place a fish fillet in center of each square. Spoon green onions, bell pepper, and cucumber evenly over each fillet. Spoon soy sauce mixture evenly over vegetables. Fold foil over fillets to make packets, and seal edges tightly.
  4. 4. Place fish packets on a baking sheet; bake at 450° for 12 minutes.
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