Seal in tons of flavor by baking fish and veggies in a foil packet. It's a complete meal with no mess.
Yield:
4 servings (serving size: 1 packet)
Recipe from
More from Oxmoor House
Recipe Time
Prep:
20 Minutes
Cook:
18 Minutes
Nutritional Information
Calories
320
Caloriesfromfat
55 %
Fat
19.7 g
Satfat
3.9 g
Protein
28 g
Carbohydrate
7.5 g
Fiber
1.8 g
Cholesterol
80 mg
Iron
1.4 mg
Sodium
231 mg
Calcium
43 mg
Ingredients
4
(6-ounce) farm-raised catfish fillets
1/2 teaspoon
Greek seasoning
1/4 teaspoon
garlic powder
8
(1/8-inch-thick) slices lemon (about 1 lemon)
1
small onion, thinly sliced and separated into rings
2
small zucchini, thinly sliced
1 cup
grape tomatoes, halved
8
kalamata olives, pitted and coarsely chopped
1 tablespoon
chopped fresh oregano
4 teaspoons
olive oil, divided
Preparation
1. Preheat oven to 450°.
2. Cut 4 (18 x 12-inch) rectangles of foil. Place 1 fillet on each sheet.
3. Sprinkle each fillet evenly with Greek seasoning and garlic powder. Layer lemon slices and next 5 ingredients evenly over fillets. Drizzle each fillet with 1 teaspoon olive oil. Fold foil in half over each fillet to form a packet; crimp edges to tightly seal. Place foil packets on a baking sheet.
4. Bake at 450° for 18 minutes or until fish flakes easily when tested with a fork. Remove fish from foil; transfer to plates. Serve immediately.
Note:
Oxmoor House Healthy Eating Collection
October 2006
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