Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ej's Favorite Fish Pouches Recipe
    Lost? Site Map

    Ej's Favorite Fish Pouches

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #855206's Note:

    Recipe courtesy Emeril Lagasse

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    pouches

    Units: US | Metric

    • 4 6-ounce skinless fish fillets, such as snapper, black bass, or bronzino
    • salt & freshly ground black pepper
    • emeril's italian essence or other dried Italian seasoning
    • 1/2 yellow onion, thinly sliced
    • 2 medium vine-ripened tomatoes, thinly sliced
    • 1 lemon, thinly sliced
    • 1/4 cup and 2 tablespoons extra virgin olive oil
    • halved and pitted kalamata olive (optional)

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Season the fish fillets on both sides lightly with salt and pepper.
    3. 3
      On a work surface, lay out 6 (15-inch) square pieces of aluminum foil. Divide the onion and tomato slices evenly among the centers of the foil squares and season lightly with salt, pepper, and Italian Essence. Place 1 fish fillet over the top of each mound of vegetables and sprinkle the tops of the fillets with the Italian Essence. Divide the lemon slices among the fillets. Drizzle each fillet with 1 1/2 tablespoons of the olive oil, and sprinkle with kalamata olives, if desired. Fold foil pouches up carefully, sealing tightly on all edges, and place pouches on a large baking sheet. Bake the pouches until fillets are just cooked through and the vegetables are tender, about 20 minutes. Remove from the oven and serve immediately. Be careful to avoid the hot steam when opening the pouches.

    Browse Our Top < 60 Mins Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Ej's Favorite Fish Pouches

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 211.2
     
    Calories from Fat 15
    49%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 99.0 mg
    33%
    Sodium 144.7 mg
    6%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 2.2 g
    8%
    Sugars 2.2 g
    8%
    Protein 42.0 g
    84%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites