Recipe by Kizzikate
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.
Top Review by cynthia912
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.
- 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
Directions See How It's Made
- 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.