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Baked Fish, Spinach, and Tomatoes In Foil Packets

Course: Main Course, Seafood
Servings: 0

Ingredients

  • 1 lb. fish fillets about 1-inch thick
  • 2 large handfuls baby spinach leaves
  • 1 quarter red onion thinly sliced
  • 20 or so cherry tomatoes
  • 4 sprigs fresh thyme
  • 1/2 lemon cut into 2 wedges
  • Salt and pepper
  • Olive oil or butter

Instructions

  • Preheat the oven to 400°F.
  • Check the fish over and remove any pin bones. Divide it into two equal portions.
  • Lay out two sheets of aluminum foil, each about 12-14 inches long. Pile a large handful of baby spinach leaves in the middle of each piece of foil. Lay one fish fillet on each bed of spinach. Season generously with salt and pepper.
  • Lay a few slices of onion over the top of each fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. Give each packet a squeeze of lemon and a drizzle of olive oil (or a pat of butter).
  • Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.
  • Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.

Notes

Recipe By: thekitchn.com
Serving Size: 2