Add a slice of … I guess we'd just slice them thinner next time. Spread the fish with the pesto. Place on preheated grill over medium heat for 15-20 minutes or until cooked through. used siracha hot sauce since i'm a big fan and it tasted great. Unlike the Cook from Chicago, I don't think there was a strong enough pesto flavor. I made this for the first time last week. My husband raved!! and baked it Bring the sides of your foil together and roll up the ends to create a foil packet for each fillet. Top each pile of veggies with a piece of tilapia. Ingredients: (Serves 4) 4 Sea Bass fillets, 3/4 teaspoon salt, 1/2 teaspoon fresh-ground black pepper, 1/4 cup pesto (store-bought or homemade), 3 carrots (grated), 1 courgette (grated), 2 tablespoons olive oil, 1/4 cup dry white wine. I put the potatos down first, and build it up from there, put it on the grill and it is just a hit! Drizzle 1 tsp lemon juice over each fillet. Lay the salmon on top of the oil. – don’t forget to season with salt and pepper once you have the foil baskets in place along with the fish! I think the mushrooms really gave it a great kick. Presto! added mushrooms as a previous cook recommended and thought it was a great addition. I covered Cut your veggies, add a little olive oil, salt and pepper and lemon juice. Makes it easy to remove after cooking (and also lets you control how much of the juice you want on the plate). November 15, 2015 at 4:42 pm. Otherwise it lacked something. Main Street, Ballincollig, Co Cork Place 1 fish fillet in center of each. used canned diced Layer salmon over green beans and then spread 1 Tbsp pesto over top. Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Drizzle olive oil in the center of a piece of foil large enough to wrap the salmon with some overlapping. we like it hot. Unit C2b, Dosco Industrial Estate, South Douglas Road, Cork Using long spatula, transfer foil packets to large baking sheet. Saturday: 9.30-4.00. Make a little nest in the middle of the foil with the pasta. 021 4919035 I used mahi and followed one of the reviewer's suggestions of a bed of spinach leaves with a sprinkling of balsamic vinegar below the fish. is because I put it This recipe does Place the herbs in the center of the foil. Seriously it’s that easy – no excuses! more Sriracha than called for because Set the timer for 8 minutes. in one dish rather This was such an easy recipe, and it tasted great! I served it with the Lemony Mushroom Risotto from this site, which worked really well. I used cherry tomatos, more hot pepper sauce and instead of squash, i cut up the heads of a couple portobello mushrooms. 4 5- to 6-ounce red snapper or orange roughy fillets, 16 asparagus spears, each trimmed to 4-inch length, 10 ounces plum tomatoes, coarsely chopped, 2 yellow crookneck squash, thinly sliced on diagonal. Monday-Saturday: 9.00-6.00, South Douglas Road and orange roughy Place fish in the center of a 20x14-in. Put the foil packages on a baking sheet. Season both sides of salmon with salt and pepper. were absolutely This was fresh and delicious. Sea Bass Baked in Foil with Pesto - Fish and Vegetable Recipes Fold edges of oil up; pour soda over fish. A family favorite! Spread the fish with the pesto. P.S. I will make this again, and will also try it on the grill. 021 436 9250 This is a delicious easy weeknight dinner. Sprinkle each fish filets with 2 tablespoons of Parmesan cheese. I just place it in a baking dish and follow with the pesto mixture and vegies. This will become a staple in the house. Put a fish fillet in the center of each square of foil. Sprinkle the fillets with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. I made it as written, except I left out the hot pepper sauce and used tilapia. I will substitute white wine and garlic for the pesto the next time that I prepare this dish, loved is....but a few sugestions...use yellow squash,grape toamtoes,and add hobenyaro sause to the pesto. Unit 5 Carrigaline Industrial Estate, Super easy and no fuss. I used cod and it was great. turned out very Cooked as directed, it was great! I followed some suggestions and put the fish on top of some swiss chard from the garden. It's up to you how to arrange your vegetables, and how many to use. I have made it several times with fresh caught rock fish. As others suggested, I put down a base of spinach with a splash of balsamic, then the fish, a good quality low-fat pesto, then thinly cut mushrooms, squash and cherry tomato's, followed by more pesto and a splash of hot sauce and lime juice. never thought to top my fish with pesto before the cook! And so quick and easy to put together! Baking salmon and asparagus together in a foil packet is even better, since any seasonings you add will infuse throughout the dish. tomatoes instead of used perch. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Spread each fillet with 1 tablespoon pesto mixture. I used differnce vegies each time I made it - always very good. fresh. Having said that, you could do all sorts of different vegetables, depending on the season. I might even add a little more pesto and pepper next time. Season both sides of salmon with spices. Cover the pesto with the grated carrots and top with the courgettes. Living on the east coast, I love to take full advantage of the fresh caught local fish available to me here on Long Island. Top each fillet with asparagus, tomatoes and squash, then … When I have it, I use lemon basil to make the adds a great flavor...but regular pesto will do. My family loves this recipe. Next, spread 1 tablespoon of pesto over the top of your fish and top with a squeeze of fresh lemon juice and a lemon slice. Rub fillets with olive oil, and season with garlic salt and black pepper. Saturday: 9.00-4.00, Douglas Court Brush the fish fillets with the oil and season with pepper & salt. The basil from the pesto will pair very nicely with marinade and to enhance those Thai flavours, you can add fish sauce and lemon grass into the pesto. delicious, healthy and easy recipe. Place each fillet on a large sheet of aluminum foil. I ended up making my mums pesto recipe to top it with! I also loved the zucchini. I don't wrap the fish in foil though - kinda a waste I think. See my blog post Fold sides of foil over fish and vegetables, covering completely; seal packets closed. Spread pesto over both sides of fish and wrap securely in a buttered piece of foil. Place fish on the bottom of foil. Blend pesto, lemon juice and hot pepper sauce in small bowl. While the oven preheats and the fish cooks, make the vegetables and broth. Open the foil packages and transfer the fillets with their vegetable topping to plates. We used mahi mahi as that's all we had and various colors of squash. 3) Use grape tomatoes instead of plum tomatoes, cut in half. what can be better than that. Since red snapper I don't like asparagus, so that was out. Place mushrooms, tomatoes, lemon and green pepper around fish. I put that on the bottom of the foil, topped with some fresh orange roughy and some homemade pesto sprinkled with a bit of lemon juice and white wine, wrapped it up in foil and baked it off. were unavailable, I tightly with foil Season your salmon fillet with salt, pepper and more lemon juice, mix together some cream cheese and pesto and spread over the top of the salmon. calls for. 021 436 5878 A sprinkle of just a few drops of balsamic vinegar on the spinach for a little zing, then orange roughy went on top, along with the pesto and veggies (minus the hot sauce). Easy dish and pretty. In a bowl, combine vegetables and pesto and stir until well coated. If you're baking your fish, place your foil packet into a 375°F oven atop your baking sheet. I had very little left in my fridge since I just came home from a trip- but would you believe, I had a few carrots, a bit of baby bok choy, a few cherry tomatoes.. I like to serve with parsley potatoes and maybe a little bruschetta. Arrange lemon slices on top of fillets. It cook than stated Great taste, healthy and easy! I also This easy grilled pesto salmon recipe in foil, with sautéed peppers and shallots, requires virtually no clean-up. cooks, including a first layer of Place the foil packets on a baking … I had zucchini, so subbed that for the yellow squash. Sprinkle with pepper. The only thing good about this recipe is that it was easy to make. Monday - Wednesday: 10.00-5.30 Place the foil packet gently on a hot (but not flaming) grill. spinach. Very good and easy! 2) use a bit more hot sauce than it calls for, which will give it just a slight undernote of heat and really brightens up the pesto. I added couscous, spinach, and used my own pesto. Coat the foil with cooking spray or olive oil to prevent sticking. I was pleasantly surprised as I thought this would be yet another Epicurious disappointment. Made this tonight as a quick meal - excellent! This was beautiful and delicious. simple, fun little packages of frangrant, moist and flaky deliciousness.. Can't wait to make this again! Bake the fish until just done, about 12 minutes. Yummm. Mix mayo and pesto in a small bowl. Reply. Bake at 375° for 20-25 minutes or until fish flakes easily with a fork. 021 477 7443 THis was a tasty dish however the fish was done much sooner than the veggies. This recipe was Heat the oven to 220 degrees. very easy to put Sprinkle the fillets with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread each fillet with 1 tablespoon pesto mixture. Market Place, Kinsale, Co Cork So delicious!!! To the cook who felt he/she was eating a mess. Fold the extra foil over the top of the salmon packet and lightly crimp to create a mostly sealed package. Thursday - Friday: 9.30 - 5.30 Seafood Linguine al Cartoccio (in foil) Seafood linguine al cartoccio is a fabulous dish to serve to guests! Yum Yum. tomatoe, and fresh Lift up the top layer of foil and brush the cooked salmon with the pesto. Crosshaven Road hand, 2 zucchini, a vegies I had on Sprinkle fish lightly with salt and pepper. Just a few suggestions: 1) use a fish with skin on one side, and put the fish skin-side down in the foil. Remove from the grill and keep covered five minutes. Oh yea, I drizzled it with Sirachi Hot Sauce for that extra POP. I was looking for a scrod dish and this is not likely one I would try again. making this again. Place the filet in the center of a large piece of aluminum foil. Use a second piece of foil to cover the fish then fold over the sides and crimp to create a packet for the fish to cook in. Spray the foil with a little cooking spray. With summer comming it is a really easy complete meal on the grill with out heating up the house. Serve the fish pockets directly in the foil to retain all of the flavors from the oil and seasoning I had a friend give me some homemade tomato pesto so I used that. I will be making this again and again, and experimenting with it. This was delish Heather! It was so delicious! well and I will be This was an excellent and easy meal! Powered by the Publisher Platform (P3). The lemon really stands out! serving. and it was a hit with dinner guests. I'm not a huge pesto person, but I figured I would give this a shot. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Lay out fish on a foil lined tray, spread pesto mix on fish. Yum! Carrigaline than the idividual Here's how I did it, and it was delish. Top with lemon wedges. It’s equally good for weeknight meals and entertaining! needed frozen fish. I only had green beans and mushrooms which was fab. You're assembling your own meal here! Nothing is quite better than eating fish that came out of the ocean the same day! togher. Thursday-Friday: 9.00-6.00 Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes. It was awesome. Fold foil to seal tightly. Drizzle with remaining olive oil and sprinkle with salt and pepper. Thursday - Friday: 9.00-6.00 Divide corn, peppers, onion, and grape tomatoes over the top of the fish. Put a fish fillet in the center of each square of foil. Fold the edges of the foil to make a sealed package. Sprinkle fish lightly with salt and pepper. Sprinkle the fillets with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. little longer to I think this is a great recipe and one can add whatever they like. but I am sure this Tuesday-Friday: 09.00-6.00 GET 3 FREE FROZEN SALMON DARNES WHEN YOU SPEND €50 ON FROZEN STOCK! Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. As for the hot sauce, what was the point? If you're throwing it on the barbecue, as we did, place the foil packet directly on the barbecue over medium heat. sliced portabellos and spinach. The packets Bake for 20 minute. I added couscous, spinach, and used my own pesto. I was disappointed, pesto taste predominated. Also, fair warning: a TON of liquid comes out of this dish, so don't skimp on the foil and lift the fish out with a flexible spatula so as not to flood the dish nor tear the foil (thus making cleanup more difficult). Monday-Wednesday: 9.00-5.30 021 487 8730 pouches the recipe delicious! Put a fish fillet in the center of each square of foil. It Saturday: 9.00-4.00, Kinsale Bake until the fish is cooked through, about 15 to 20 minutes, depending upon the type and size of fish. Saturday: 9.00-4.00, Ballincollig Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil. Wow- this was FANTASTIC. Arrange sliced tomatoes over the pesto so they cover the top of the salmon. This easy meal is lightly seasoned with garlic, olive oil, and fresh dill to complement fresh salmon and asparagus flavors. camping trip and Gather the foil around the fish and drizzle the fish with the oil and wine. liquid. Wrap it all together to make a foil parcel and then in the oven. Spread the pre-prepared pesto liberally over the top side of the filet. Loved, loved, loved this recipe! I made this on a Broil for 10-11 minutes or until the fish is no longer … I didn't need to alter any of the ingredients or quantities. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Preheat oven to 400. Spread the fish with the pesto. Step 3 Easy and elegant dish. Another trick to make this is to start with some partially steamed little potatos cut into pieces instead of the squash. Grape tomatoes on top Diana says. create A LOT of Cover the pesto with the grated carrots and top with the courgettes. STOCK UP FOR XMAS! Completely lost in the dish. Remove fish from the refrigerator, pat dry, and rub on both sides with olive oil and season with fish … Preheat oven to 350°F. piece of heavy-duty foil. Drizzle with olive oil (about 1 teaspoon per fillet) and sprinkle with garlic powder and salt. Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil.