Recipe by STORMYSCARLETT
"This is an easy, quick recipe that makes a beautiful presentation. Great served with rice and steamed asparagus."
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6 (3 ounce) fillets
salt and pepper to taste
roma (plum) tomatoes, thinly sliced
red bell pepper, thinly sliced
yellow bell pepper, thinly sliced
onion, thinly sliced
chopped fresh parsley
fresh lemon juice
extra virgin olive oil
I added a thick layer of spinach under the haddock,lightly drizzled it first with basil oil, then placed the haddock with the vegetables and drizzled all with basil oil and lemon juice. I increased the portions according to whom it was being served. I submitted this recipe originally and have updated it with the addition of the spinach. You can still use olive oil, but the basil or any flavored oil, and the addition of the spinach gives it a bit more interest and flavor. This is a no mess to clean up dinner. Enjoy!
I don't care for fish "en papillote" so I cooked the peppers, onions and tomatoes separately on the stove top while I roasted the fish (I used cod loins) separately at 400 degrees for 20 minutes (my filets were on the thick side). This was just ok; it neither excited nor offended the palate.
Very colorful and beautiful presentation. I'm not very good at cooking fish, but this time I was able to turn out a fish dish that was very flavorful and delicious. I did make a few small changes. I used a bigger piece of fish than the recipe calls for, went just a little heavier on the spices,added garlic salt, and drizzled a little bit of butter on my haddock. And, while the recipe does not specify what kind of onion to use, I used a red onion with excellent results. Also, I did not use capers, but instead added artichoke hearts and fresh garlic in addition to the recommended ingredients. Lastly, I took the suggestion found in another review to place the fish on a good-sized bed of fresh spinach drizzled in olive oil before cooking, and I would also recommend this to anyone trying this recipe. Looking forward to making this again!
This was the best. We are eagar to have it again.But.. we will use six ounces of fish. The portion was very, very, small. It left a wonderful taste in your mouth. I may even try it with boneless chicken breast. 5 stars for sure, in fact 10 stars.
I'm not a fan of foil pouch cooking, so I put this in individual oval baking dishes and covered them tightly with foil. I used larger pieces of halibut instead of the haddock, and used a combination of red, yellow, orange and green peppers. Omitted the romas because I didn't have any. And instead of lemon juice I used some white wine and I cut the oil in half. Mine were perfectly cooked in 25 minutes.
My wife is a fish eater and somewhat picky. This most definitely met her standards. I had roasted tomatoes and peppers at hand and I think this improved the flavor. The simplicity of preparation and the ease with which this is adaptable to however many individual servings make it a five star recipe in my opinion.
DELICIOUS!!! Incredibly flavorful and colorful. The fish just flaked and melted in our mouths. I will reduce the amount of olive oil and lemon juice next time, though so as not to have the juices run into my other food.
I LOVE this dish. Used it the first time I cooked for a man I'm in love with, and he had nothing but nice things to say about it. Beautifully colorful, and very tasty. My grocer didn't have fresh cod, so I made this with Talapia. I added a bit of zucchini, cause I had it sitting around. Instead of the foil packets, I put 2-3 servings in a small lidded casserole and baked the whole thing together. Delicious, juicy and oh-so-pretty. I'll use this any time I want something simple and yummy to impress company with!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 130
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