Fish Baked in Foil with Leeks and Carrots
Elevate your next weeknight dinner with this stunningly simple recipe for Fish Baked in Foil with Leeks and Carrots. This healthy and flavorful dish features tender white fish fillets, such as cod or haddock, nestled on a bed of thinly sliced leeks and julienned carrots. Infused with aromatic garlic, fresh thyme, and a zesty splash of lemon, each individual foil packet locks in moisture and flavor, creating perfectly flaky fish and tender vegetables every time. Not only is this recipe quick to prepare—ready in just 35 minutes—but the easy foil packet method also ensures minimal cleanup, making it ideal for busy nights. Perfect for a light, wholesome meal that’s both impressively elegant and family-friendly, this dish pairs beautifully with crusty bread or a side of quinoa. A deliciously effortless way to enjoy fish baked in foil!
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Ingredients
- 4 fillets White fish fillets (such as cod, haddock, or tilapia)
- 2 medium Leeks
- 2 medium Carrots
- 4 tablespoons Olive oil
- 1 large Lemon
- 2 small Garlic cloves
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Aluminum foil sheets
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Prepare the vegetables: Trim the ends of the leeks, then slice them lengthwise and rinse thoroughly to remove any dirt. Thinly slice the leeks into half-moons. Peel the carrots and cut them into thin julienne strips or matchsticks.
Step 3
Cut 4 large sheets of aluminum foil, each about 12-14 inches long. Lay them flat on a clean surface.
Step 4
Place a handful of sliced leeks and carrots in the center of each piece of foil to create a bed for the fish.
Step 5
Pat the fish fillets dry with paper towels and season both sides with salt and black pepper. Lay one fillet on top of the leeks and carrots on each foil sheet.
Step 6
Mince the garlic cloves and sprinkle a small amount over each fillet. Drizzle 1 tablespoon of olive oil over each portion of fish and vegetables.
Step 7
Slice the lemon into thin rounds and place 1-2 slices on each fillet. Top with a sprig of fresh thyme.
Step 8
Fold the long sides of the foil up and over the fish, then crimp the edges together tightly to create a sealed packet. Fold up and crimp the short sides as well to ensure no steam escapes.
Step 9
Place the foil packets on a baking sheet and bake in the preheated oven for 20 minutes, or until the fish is opaque and flakes easily with a fork.
Step 10
Carefully open the foil packets (be cautious of hot steam) and transfer the fish and vegetables to plates. Serve immediately.
Nutrition Facts
| Serving size | (875.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1071.7 |
| Total Fat 61.2g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 200mg | 0% |
| Sodium 2735.6mg | 0% |
| Total Carbohydrate 50.2g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 15.9g | |
| Protein 85.4g | 0% |
| Vitamin D 800IU | 0% |
| Calcium 280.9mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 2162.5mg | 0% |
Source of Calories