Fish & Veggie Pockets

5 Oct

Once again, my favorite Food Network Italiano, Giada, has won with these fish and vegetable pockets. This easy-bake fish dish is just as simple to throw together as it is healthy. I got my hands on some tilapia for this one, but any white fish you enjoy will do. I threw a slightly different spin on Giada’s version based on what was available in my own kitchen, but that really is the great thing about cooking…making it your own. Enjoy.

  • 1 lemon; zest it, get the juice, slice it up
  • 1 teaspoons salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • ¼ sweet onion sliced
  • 2 small garlic cloves, crushed
  • 1 red bell pepper, sliced
  • A small head of broccoli, cut into small pieces
  • Drizzling of soy sauce
  • 4 teaspoons olive oil
  • 2 (4-ounce) white fish fillets, skinned (or other fish about 1/2-inch thick)
  • 2 large pieces of aluminum foil (or parchment paper)

Ready for the oven

  1. Preheat oven to 400 F
  2. In a small bowl, mix together the lemon zest, salt and pepper.
  3. In a separate bowl, toss the veggies with the soy, lemon juice and olive oil, and season them with salt and pepper.
  4. Split the tossed veggies in half and place one pile in the middle of each piece of tin foil. Get all the juices in there too.
  5. Place a fillet on top of each veggie pile, and sprinkle the zest mixture on to each one. Throw the lemon slices on top.
  6. Fold the tinfoil in half around the fish and veggies, and continue to fold the excess foil over in half until it is tight. Then fold in the sides of the tinfoil pocket so that it is as air tight as you can get it.
  7. Bake for 16-18 minutes. The fish will be flakey when it’s done.

Served with roasted potatoes and more fish.

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