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READY IN 30 mins

Fish in Foil

Read Reviews (253)

"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." — Denyse

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Original recipe makes 2 servings Change Servings

2 rainbow trout fillets
1 tablespoon olive oil
2 teaspoons garlic salt

1 teaspoon ground black pepper
1 fresh jalapeno pepper, sliced
1 lemon, sliced

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Directions

Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
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.
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.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 18, 2004

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 too if she has it) instead of the jalapeno. She also throws in about a half teaspoon of dill weed (really important!) No need for fresh lemon (especially if that makes it too lemony for you) just a tablespoon of lemon juice will do. In our family, nothing is more important than fish. Believe me, if you only knew! This recipe is a real winner.

—BROOKSANDBRIANA

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Most Helpful Critical Review

May 03, 2006

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 husband loves hot stuff!), because of the peppers containing more liquid, which got into the fish too much. If I try it again I'll use half as much garlic salt, and add garlic powder & use fresh jalapenos (as the recipe states).

—lisandreasings

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341 Ratings

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Jul 26, 2006

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 fresh minced garlic and 1/2 tsp. of lemon zest in the olive oil. removed the oil from heat and added cracked black pepper and 2 tbsp. of rice vinegar. broke the filets down to 4-5 inch sizes and brushed the oil mixture on them, then added 1 pinch of dill weed and 1/2 tsp of a cajun spice blend. one small onion slice, 1 slice of a jalapeno and a half slice of a lemon. these were a hit.

—TasteKing

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Nov 12, 2003

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 such a simple way to enjoy seafood!!

—Kate

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Mar 07, 2011

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 fish,drizzle with a little EVOO, lemon juice and a splash of your fav white wine,(maybe a dash of dijon mustard too!) top with a few capers, throw it in for 20mins..awesome!

—cookie

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Sep 07, 2008

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 raved over it. Way to go!!!! Thank you!

—LORIBURTON

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May 26, 2007

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. If you want a good sauce try the one from Salmon Fillets with Creamy Dill, except keep it healthy by using plain yogurt intead of all that mayo. Why would anyone go to the trouble to make something this healthy, then drown it in mayo?

—SWENSONL

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Oct 25, 2007

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.

—jolley900

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Nutrition

Calories
213 kcal
11%

Carbohydrates
7.5 g
2%

Cholesterol
67 mg
22%

Fat
10.9 g
17%

Fiber
3 g
12%

Protein
24.3 g
49%

Sodium
1850 mg
74%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fish in Foil

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 213
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 1.8g 9 %
Cholesterol 67mg 22 %
Sodium 1850mg 74 %
Potassium 663mg 19 %
Total Carbohydrates 7.5g 2 %
Dietary Fiber 3g 12 %
Protein 24.3g 49 %
** Sugars 0.2g
Vitamin A 3 %
Vitamin C 79 %
Calcium 15 %
Iron 16 %
** Thiamin 18 %
Niacin 82 %
Vitamin B6 45 %
Magnesium 17 %
Folate 12 %

* 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.