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Fish in Foil with Zucchini Ribbons

Updated February 23, 2016
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Cookbook

The Family Kitchen

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

I have never met a child who didn’t like the idea of eating dinner out of a foil pouch because it is sort of like an indoor camping trip. Once the ingredients are prepped, everyone can customize his or her own packet, and anticipate the meal even more happily. As the fish and vegetables steam in the foil, they produce their own juices and everything blends together; the whole thing just smells great when you open the packets. You can substitute cod, striped bass, or any mild, white-fleshed fish for the snapper.

Call the kids:

• Cut the foil sheets

• Peel the carrots

• Divide the vegetables onto the foil

• Put the fish on top of the vegetables

• Put the tomatoes on top of the fish

• Fold the packets

Serves4

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Textureherby, savory

Ingredients

  • 2 small carrots, peeled and cut into matchsticks
  • 1 zucchini, cut into matchsticks
  • 1 yellow squash, cut into matchsticks
  • 16 white mushrooms, thinly sliced
  • 4 garlic cloves, minced
  • Salt and freshly ground pepper
  • Four 6- to 7-ounce red snapper fillets
  • 2 ripe tomatoes, cored and thinly sliced
  • ½ cup extra virgin olive oil
  • 2 teaspoons chopped fresh thyme leaves

Instructions

Preheat the oven to 350°F.

Lay 4 pieces of aluminum foil on the counter, each approximately 14 x 12 inches. Distribute the carrot, zucchini, and yellow squash matchsticks near the centers of each piece of foil. Scatter the sliced mushrooms and garlic over the vegetables. Generously season with salt and pepper.

Season each snapper fillet with salt and pepper and put one on top of each pile of vegetables. Place 3 slices of tomato on each fillet.

Drizzle each portion with 2 tablespoons olive oil and sprinkle with thyme.

Bring the 2 longer sides of the foil together over the fish and seal the edges by folding them over, as you would wrap a sandwich or fold a letter. Tuck the sides in, folding them together once or twice to form an airtight seal. Make sure there is some room for air to circulate in the packets and that they’re not bursting at the seams. Transfer the packets to 2 baking pans large enough to hold them in a single layer or a rimmed baking sheet and bake for about 25 minutes, or until the fish is cooked through and the vegetables are tender. Check one packet by unwrapping it very carefully; the escaping steam will be hot.

Put a packet on each plate and warn everyone to open them with great care because the steam is very hot. Or, open them before serving, transferring the contents to individual shallow bowls or a serving platter.

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