Fish Fillets Baked in Foil Recipe

A classic lemon-juice-and-wine poaching liquid creates incredible flavor with only a few added calories.

Medically reviewed in April 2021

Updated on January 26, 2022

Makes 4 servings  

Ingredients:

  • 4 fish fillets (6 ounces each)
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper or white pepper
  • 2 tbsp fresh lemon juice
  • 2 tbsp dry white wine or water
  • 3 tbsp chopped green onions, green tops only
  • 2 tbsp chopped fresh parsley or tarragon

Preparation:

Preheat the oven to 350°F. Cut 4 sheets of aluminum foil, approximately 8 x 12 inches. Lay 1 fillet in the center of each piece of foil and season lightly with the salt and pepper. Pour the lemon juice and wine around the sides and over the fillets and sprinkle the green onions and herbs over the tops. Draw the sides of the foil upward and around the fish, crimping to tightly seal. Place the foil packets on a baking sheet and roast until the fillets are just opaque and cooked through, 12 to 15 minutes for thin fillets and 16 to 20 minutes for thicker ones. Place each foil packet on a plate. At the table, slice open the foil with a knife.

Adapted from the book The Age-Defying Diet by Caroline Apovian, MD. Copyright © 2015 by Caroline Apovian and The Philip Lief Group, Inc. Reprinted with permission of Grand Central Publishing, New York, NY. All rights reserved.

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