Lemon fish baked in foil

Ingredients

• 1tilapia fillet
• 1yellow lemon
• 1 tbspbutter
• to tastesalt
• to tasteblack pepper
• to tasteparsley

Instructions

1. 1

   Prepare the foil

   Cut a piece of aluminium foil about three times the size of the fish, or large enough to wrap around it with roughly 3 cm of spare foil on each side.

2. 2

   Season the fish

   Place the fish in the centre of the foil. Squeeze half the lemon over it, add 1 tsp butter and 3 tbsp parsley, then season with salt and pepper to taste.

3. 3

   Seal the parcel

   Bring the foil edges together over the fish and fold them over twice to seal the parcel securely.

4. 4

   Set up the cooking

   Put the foil parcel in a steamer. Alternatively, cook it in the foil on a griddle over medium-low heat.

5. 5

   Cook until ready

   A fish fillet should take about 10 minutes. A whole fish, such as mojarra, may need 30–45 minutes when steamed; the recipe advises against cooking a whole fish on a griddle because it may burn.

What is lemon fish baked in foil?

This is a simple fish parcel: tilapia is seasoned with lemon, butter and parsley, wrapped in foil and cooked by steaming or on a griddle. Foil-parcel cooking is a practical home technique rather than a dish with a single specific origin.

This version keeps the flavourings minimal and lets the fish cook in its own enclosed parcel. The supplied method describes steaming or griddle cooking, rather than oven baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 65g protein, 6g carbs, 11g fat.

The listed nutrition per serving is 367 kcal, with 64.9 g protein, 5.7 g carbohydrate and 10.5 g fat. Fish provides most of the protein, while the butter contributes fat and the lemon contributes a small amount of carbohydrate; serve with vegetables or salad to round out the plate.

Choosing the fish and flavourings

Tilapia: a mild, fairly lean fillet suits the bright lemon and herbs. The listed ingredient is one fillet, though the recipe states four servings, so check that the amount matches the number of portions you need.

Lemon and parsley: the method uses the juice of half a lemon and 3 tbsp parsley. The ingredient list gives parsley to taste, so adjust it to your preference.

Make a secure foil parcel

Foil size: use a piece around three times larger than the fillet, leaving about 3 cm of spare foil on each side. This gives enough material to fold the parcel shut.

Seal: fold the edges together twice, as directed. A snug seal helps keep the lemon and butter with the fish during cooking.

Check the fish for doneness

Fillet: the method gives about 10 minutes as a guide. Cooking time can vary with the thickness of the fish and the heat of the steamer or griddle.

Cue: carefully open the parcel and check that the fish is opaque and flakes easily with a fork. Take care when opening it, as hot steam can escape.

Steaming or griddle cooking

Steaming: place the parcel in a steamer and cook the fillet for about 10 minutes. The recipe gives 30–45 minutes as a guide for a whole fish such as mojarra.

Griddle: use medium-low heat for a fillet wrapped in foil. The method cautions against griddling a whole fish because the outside may burn before it cooks through.

What to serve alongside it

Serve the fish with rice, potatoes or warm tortillas for a more substantial plate. A simple salad or steamed vegetables make a fresh, easy accompaniment.

Spoon any lemon-butter juices from the parcel over the fish and its side dish. Open the parcel at the table only if you can do so safely and without spilling the hot liquid.

Recipe notes & tips

• Use foil large enough to fold over the fish with spare room at the edges.
• Keep the lemon juice and butter inside the parcel when sealing it.
• Use medium-low heat if cooking the parcel on a griddle.
• Treat 10 minutes as a guide and check the fish before serving.
• Open the parcel carefully, away from your face, to avoid escaping steam.

Variations

• Add garlic: include a little finely chopped garlic with the lemon and butter.
• Use lime: swap the lemon for lime for a sharper citrus flavour.
• Change the herbs: use coriander instead of parsley.
• Add chilli: include a small amount of sliced chilli for heat.
• Serve with salsa: add a spoonful of fresh tomato salsa at the table.

Common mistakes to avoid

• Loose sealing: fold the foil edges over twice so the parcel holds together.
• Too little foil: start with a piece about three times the size of the fillet.
• High griddle heat: use medium-low heat to reduce the chance of scorching.
• Overcooking: check a fillet at around 10 minutes, allowing for its thickness and cooking setup.
• Opening carelessly: keep your hands and face clear of the hot steam when unwrapping.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 1–2 days. Reheat gently until piping hot, or enjoy the fish cold; avoid reheating it repeatedly.

Frequently asked questions