Fish in Foil

Fish in Foil

Made  times

"The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash."
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30 m servings 213 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1850 mg
  • 74%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
  2. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
  3. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.


  1. 371 Ratings

Most helpful positive review

My grandmother has been making this recipe for our family for over fifty years, and it has never been a miss no matter what type of fish you use. She uses green bell pepper (and sometimes red t...

Most helpful critical review

I adjusted the recipe for 6 filets, which meant 2T of garlic salt--and that was clearly TOO MUCH! Also, because I used jarred jalapenos there was too strong of a jalapeno flavor, too (& my hus...

My grandmother has been making this recipe for our family for over fifty years, and it has never been a miss no matter what type of fish you use. She uses green bell pepper (and sometimes red t...

I gave it a 4 because I had to spruce up the taste ,other than that the idea is great and I use something similar with my freshly caught fish. here is what I did: I saute the 2 teaspoons of fres...

This method of cooking works with ANY type of fish- our favorite is Mahi Mahi, rubbed liberally with fresh lemon juice, patted with butter, & sprinkled with Old Bay Seasoning. Thanks for sharing...

I love making tilapia this way-season the fish with salt,pepper and garlic powder, cut up zuccini and yellow squash, dice up a plum tomato and jalopenos. throw it all in the foil on top of the f...

This was great. I can never cook fish right. This turned out absolutely divine. The filet fell apart and was moist and not too fishy--even the house didn't smell overwhelmingly fishy. My son...

We really enjoyed all the extra flavor of the peppers. Will fix this regularly as we are trying to eat fish more often. I rarely have trout, but a nice way to perk up the flavor for any fish. I...

I used green peppers and green onions instead of the jalepeno, but it was excellent. Fish was tender, no fuss, no muss. Foil rules!

I don't like a lot of fish but this was goooooood! it was a tiny tad too watery so I'll probably vent the foil next time but overall it was great.

Quite good. Can be used with any fresh fish. Make sure, however, the fish is absolutely fresh (check for clearness of eyes, for instance). Fresh fish will not taste fishy as someone else noted. ...

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