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Lemony Fish and Cucumbers

 Lemony Fish and Cucumbers
Brenda Biron of Sydney, Nova Scotia suggests the easy cleanup and tried-and-true convenience of a tinfoil packet to prepare her moist, mouthwatering meal in minutes flat. TIP: YOU CAN ALSO THROW THE PACKET ON THE BACKYARD GRILL…IF YOU HAVEN’T PUT IT AWAY YET.—Brenda Biron, Sydney, Nova Scotia
2 ServingsPrep/Total Time: 25 min.


  • 1 small cucumber, sliced
  • 3/4 pound cod
  • Dash salt
  • 3 tablespoons plus 1 teaspoon lemon juice, divided
  • 2 tablespoons butter, softened
  • 1/4 teaspoon dried basil


  • Arrange cucumber slices on a 15-in. x 12-in. piece of heavy-duty
  • foil. Top with cod fillets; sprinkle with salt and 3 tablespoons
  • lemon juice. Fold foil over and fold in edges twice, forming a
  • pouch.
  • Place on a baking sheet. Bake at 425° for 15-17 minutes or until
  • fish flakes easily with a fork. Carefully open pouch to allow steam
  • to escape.
  • In a small bowl, combine the butter, basil and remaining lemon juice.
  • Spoon over fish and cucumbers. Yield: 2 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat butter) equals 189 calories, 7 g fat (4 g saturated fat), 85 mg cholesterol, 237 mg sodium, 4 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Lemony Fish and Cucumbers (continued)

Wine (continued)