Prep 10 mins
Cook 15 mins
Cooking fish in foil packets makes cleaning up a breeze, and also seals in all those delicious juices! Tilapia, cod, or any white fish can be substituted for flounder.
- 8 thin flounder fillets
- 1⁄2 teaspoon lemon pepper seasoning
- 1 lemon, thinly sliced
- 1 medium zucchini, thinly sliced
- 12 cherry tomatoes, halved
- 1⁄4 teaspoon dill weed
- 1⁄4 teaspoon dried basil
- For each bundle, place 2 fillets on the middle of a large square of foil. (I use Release foil, or you can spray regular foil with cooking spray) You will have four bundles.
- Sprinkle each fish bundle with lemon pepper. Top evenly with lemon slices, zucchini slices, and halved tomatoes.
- Sprinkle each with dill & basil.
- Fold foil up around fillets, sealing well, & leaving room for steaming. Place the bundles onto a shallow pan.
- Bake at 425, for 15 minutes, or until fish is just flaky. Take care when opening bundles, as they will be hot.
I sliced the lemon with the peel on (I thought that was what the directions were saying, maybe I was wrong?), and I didn't like the flavor of the peel. I think next time I will peel it first so there isn't that bitter taste form the peel. Other than that, this was good, and very healthy.
Wonderful flavors. Because my sister brought home the mother of all zucchinies, decided to make one big bundle! Just added a little time to the bake time. Excellent! Will definitely make again!