Mediterranean Fish Pouches in Foil over Couscous

READY IN: 50mins


  • 4
    white fish fillets, depending on the size (again Snapper, Tilapia, even Flounder and grouper will work too)
  • 1
    (15 ounce) can diced tomatoes, drained
  • 1
    cup zucchini, and thin sliced in rounds (about 1 small zucchini)
  • 1
    cup eggplant (I like to use the small japanese varieties which you can find almost any where these days)
  • sliced halved black olives
  • 1
    tablespoon capers
  • 12
    cup sliced shallot (or you can use a small onion cut in half and then thin sliced)
  • 1
    cup feta cheese, crumbled
  • 12
  • 2
    lemons, thin sliced
  • 1
    tablespoon fresh parsley
  • 12
    teaspoon dried oregano
  • salt (go easy with the capers and olives)
  • 3
    teaspoons olive oil
  • Couscous
  • quick cooking couscous
  • parsley, and olive oil for a garnish


  • Vegetables -- Ok, first thing lets prepare your vegetables. In a saute pan, add the eggplant and onion and cook a minute. Now add the zucchini, olives, capers, tomatoes, seasoning (go light on the salt) and just simmer for a few minutes. It will continue to cook in the pouches.
  • Fish -- Get a nice sheet of foil about 10 x 10 (for each fillet) so you can fold it up basically like a present so you can add liquid without it leaking. Now, spray in inside of the foil with a little of the pam and place the fish fillet and season with a little salt and pepper if you want (not necessary).
  • Topping -- top with fish fillet with a lemon slice, then the tomato vegetable mixture, then pour a little of the white wine on top of the tomatoes. Just wrap up and place on a cookie sheet for the oven or the grill.
  • Bake -- 425 middle shelf for 30 minutes. Grill same timing. Depending on the thickness of your fish and the amount of filling it can take 30-40 minutes.
  • Couscous -- I like to use broth to cook, but water will be fine. Just in the microwave in the bowl you are serving it in, garnish with a little parsley if you want and olive oil.