Foiled Fish

Hospital Foodie

Haddock, Roma tomatoes, red and yellow peppers baked in individual foil packets. Great served with rice and steamed vegetables.

Modified from: Mainely Fish

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30 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

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  1. Preheat oven to 300 degrees F (200 degrees C). Spray individual potato foil wraps, fresh spinach for 1st layer, 1/4 cup scoop rice, then
  2. center each piece of fish on an individual piece of aluminum foil (large enough to enclose the fish when folded). Sprinkle each piece of fish with salt and pepper. Divide the sliced tomatoes, onion, red and yellow peppers between the 6 pieces of fish, and place on top of the filets. Sprinkle evenly with the capers and parsley. Then Drizzle each filet with 1 tablespoon of olive oil and 1 tablespoon of lemon juice.
  3. Fold and seal the foil into a packet and place on a baking sheet. Leave 2 inches between each packet to provide heat circulation.
  4. Bake in a preheated oven for 20 minutes.
  5. Let rest for 5 minutes and unwrap. One packet per person.


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