Garden Fish Packets Recipe

5 3 4
Garden Fish Packets Recipe
Garden Fish Packets Recipe photo by Taste of Home
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Garden Fish Packets Recipe

Read Reviews
5 3 4
Publisher Photo
"I frequently serve this flavorful combination of fish, vegetables and cheese over a bed of rice," writes Sally Davis of Warren, Pennsylvania. "It's quick to assemble, and the foil packets make cleanup a breeze."
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 3 tablespoons butter or margarine, melted
  • 3 pounds frozen cod or haddock fillets, thawed
  • 2 teaspoons seasoned salt
  • 3/4 teaspoon lemon-pepper seasoning
  • 1 medium tomato, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1/4 cup thinly sliced green onions
  • 1/4 pound fresh mushrooms, sliced
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

Drizzle with butter over eight pieces of heavy-duty foil (about 18 in. x 12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top only four pieces of fish with vegetables and cheese (leave four plain). Loosely wrap foil around fish; seal top and sides. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates. Refrigerate the plain fish to use for the Gone Fishin' Chowder and Fried Fish Nuggets. Yield: 4 servings plus 3 cups cooked fish.
Editor's Note: To make 8 servings, double the amount of vegetables and cheese and add to all fish packets.
Originally published as Garden Fish Packets in Quick Cooking May/June 1999, p42

Nutritional Facts

1 each: 516 calories, 20g fat (11g saturated fat), 185mg cholesterol, 1392mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 70g protein.

  • 3 tablespoons butter or margarine, melted
  • 3 pounds frozen cod or haddock fillets, thawed
  • 2 teaspoons seasoned salt
  • 3/4 teaspoon lemon-pepper seasoning
  • 1 medium tomato, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1/4 cup thinly sliced green onions
  • 1/4 pound fresh mushrooms, sliced
  • 1 cup (4 ounces) shredded mozzarella cheese
  1. Drizzle with butter over eight pieces of heavy-duty foil (about 18 in. x 12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top only four pieces of fish with vegetables and cheese (leave four plain). Loosely wrap foil around fish; seal top and sides. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates. Refrigerate the plain fish to use for the Gone Fishin' Chowder and Fried Fish Nuggets. Yield: 4 servings plus 3 cups cooked fish.
Editor's Note: To make 8 servings, double the amount of vegetables and cheese and add to all fish packets.
Originally published as Garden Fish Packets in Quick Cooking May/June 1999, p42

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Reviews forGarden Fish Packets

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schamberlain User ID: 8299832 238752
Reviewed Dec. 5, 2015

"My family loves this recipe. Turns out perfect every time. You can switch up veggies to fit everyone's liking"

MY REVIEW
Laurienurse User ID: 7472182 86629
Reviewed Aug. 4, 2014

"My intire family loved this dish. We put it on rice and got rid of the mushrooms and it was delicious."

MY REVIEW
Debkj User ID: 4743392 70596
Reviewed Apr. 26, 2010

"Love these!! I make a single batch with the veggies only. This was initially in the magazine to make extra to use in another recipe. So use half the cod for a single dinner."

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