Quick Greek Fish in Foil

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 55%
  • Fat: 19.7g
  • Saturated fat: 3.9g
  • Protein: 28g
  • Carbohydrate: 7.5g
  • Fiber: 1.8g
  • Cholesterol: 80mg
  • Iron: 1.4mg
  • Sodium: 231mg
  • Calcium: 43mg


  • 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


  1. 1. Preheat oven to 450°.
  2. 2. Cut 4 (18 x 12-inch) rectangles of foil. Place 1 fillet on each sheet.
  3. 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. 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.
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