Prep 10 mins
Cook 15 mins
Super easy, light but super satisfying way to incorporate a nice whitefish fillet, some colorful veggies, and lots and lots of flavor. Feel free to substitute, add, or subtract any of your favorite veggies!
- 1⁄3 lb white fish fillet (cod, halibut, rockfish, snapper, etc)
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped green bell pepper
- 1⁄4 cup chopped zucchini
- 1⁄4 cup chopped yellow squash
- 1 roma tomato, quartered
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 tablespoon red pepper flakes
- 1⁄2 lemon
- cajun seasoning, to taste
- Preheat oven to 450 degrees.
- Rinse and dry your fish, and rub each side with some olive oil. Season each side with cajun seasoning.
- Place fish in the center of a very long piece of foil on a cookie sheet.
- Toss veggies, garlic, pepper flakes, cajun seasoning and remaining olive oil in a bowl until everything is sufficiently coated.
- Spread veggie mixture over fish fillet.
- Squeeze juice of lemon over veggies and fish. I put the rest of the lemon on top of the mixture while it bakes for extra lemon flavor, but you don't have to.
- Fold foil around fish and vegetables so that a packet is formed.
- Bake at 450 for 15 minutes.
- Open foil, place on plate, and dig in!
Delicious! I made as directed using cod and I served it over brown rice to soak up some of the spicy sauce. Sooooo easy and quick. Oh yes, I baked it at 425 for 15 minutes...perfect. (I did have smaller pieces of cod). Made for Spring PAC 2012 and National Tomato Month -- Diabetic Forum.
I would give this 5 stars, but I didn't follow it exactly. I substituted lemon pepper for lemon and cajun seasoning and mushrooms for yellow squash. I also have a fear of over-cooking fish, so I baked it at 425 for 15 minutes and it came out juicy and delicious! This was a fast and easy recipe that I would definitely make again with whatever vegetables I have in the house.
This was really easy, fast and delicious. I can't wait to make it again. The next time, I'll serve it over rice to soak up the spicy sauce. Thanks for a great mid-week recipe!