Foil Packet Fish Dinner

Ingredients

• 4 white fish fillets (about 6 oz each), such as cod, tilapia, or mahi-mahi
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced into thin half-moons
• 1 small red onion, thinly sliced
• 1 lemon, half sliced into rounds and half reserved for squeezing
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• 2 tablespoons unsalted butter, cut into small pieces (optional)

Instructions

1. 1

   Preheat your oven to 400°F. Tear off four large sheets of heavy-duty aluminum foil, each about 14 to 16 inches long. Double-layer if using thin foil.

2. 2

   In a small bowl, mix together the olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper until combined.

3. 3

   Lay each foil sheet flat. Divide the sliced zucchini and red onion evenly between the four sheets, placing them in the center of each.

4. 4

   Place one fish fillet on top of each vegetable pile. Spoon the olive oil seasoning mixture evenly over each fillet.

5. 5

   Scatter cherry tomatoes around the fish. Lay two or three lemon rounds on top of each fillet. Add small pieces of butter on top if using.

6. 6

   Fold the foil up and over the fish, then fold and crimp the edges tightly to seal each packet, leaving a little air space above the fish.

7. 7

   Place the sealed packets on a baking sheet and bake for 18 to 22 minutes, depending on the thickness of the fillets.

8. 8

   Carefully open one packet to check doneness — fish should flake easily with a fork and be opaque throughout. If needed, reseal and cook 3 more minutes.

9. 9

   Let packets rest 2 minutes before fully opening. Squeeze fresh lemon juice over the fish, scatter parsley if using, and serve directly from the packet or on a plate.