Baked Fish with Vegetables in Foil is a simple yet delicious dish where a white fish fillet and seasonal vegetables—such as mushrooms and leafy greens—are wrapped in aluminum foil and baked in the oven. Lightly seasoned with sake and salt, the fish is gently steamed inside the foil, making it a delightfully healthy and flavorful entree. For an extra touch of brightness, drizzle some tangy, citrusy Ponzu sauce over the fish just before serving.
What’s Baked Fish with Vegetables in Foil?
Baked Fish with Vegetables in Foil is such an easy dish to make! It’s so quick that you can whip it up in no time. Just pack all the ingredients into an aluminum foil packet, pop it in the oven, and your job is done—it’s the perfect weeknight dinner. While the fish is in the oven for 15 minutes, you can prepare a side dish, take care of a few chores, or simply relax and wait. The fish gently steams inside the packet, turning out wonderfully tender and flaky.
The type of white fish you use is very flexible, so choose whatever is fresh and available. For this recipe, we used tilapia. Its mild flavor and delicate, flaky texture make it an easy fish to work with. Because the fillets are relatively thin, they cook quickly—about 15 minutes in the oven. Cod is another great option, though its fillets tend to be a bit thicker, so adjust the cooking time accordingly. If you keep individually packaged frozen fish fillets in your freezer, this dish can be made literally at a moment’s notice.
Seasonal vegetables are placed underneath the fish, where they soak up the delicious umami flavors as it cooks. There’s no need for complicated seasonings—just enjoy the simple, natural taste of the fish and vegetables. In summer, try zucchini or Shishito peppers, while in autumn and winter, mushrooms are in season and add wonderful depth and flavor. Or simply use whatever vegetables you have on hand in your kitchen.
Tips and substitutions for Baked Fish with Vegetables in Foil
- Protein options – Baking in foil packets is a great way to cook both fish and meat. Any type of fish will work well, but thinly sliced chicken is also delicious when cooked this way. Whole chicken breasts tend to take longer to cook, so it’s best to slice them before baking.
- Appliance options – You can use a regular oven as shown in this recipe, but a toaster oven works just as well.
- Finishing touches – The fish is simply seasoned with salt and sake, leaving room to add extra flavor if you like. A drizzle of refreshing, tangy Ponzu sauce is always a great choice, or a splash of soy sauce can do the trick too. Citrus wedges like lemon or Yuzu pair beautifully, adding a bright accent. If you enjoy a bit of heat, sprinkle on some Shichimi red pepper or a touch of grated ginger for a spicy twist.
More recipes like Baked Fish with Vegetables in Foil
Baked Fish with Vegetables in Foil
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
A white fish fillet and seasonal vegetables are wrapped in aluminum foil and baked in the oven
Ingredients
- 2 fillets white fish (tilapia, cod)
- 1/2 tsp salt
- 1/2 pkg Shimeji mushrooms
- 4 plum tomatoes
- 1 cup spinach
- 2 tsp sake
- Ponzu sauce
Instructions
Preheat the oven to 450°F (230°C). Pat the tilapia fillets dry and season both sides lightly with salt. Trim the base of the shimeji mushrooms and separate them into small clusters by hand. Cut the tomatoes in half.
Cut two large squares of aluminum foil. Place half of the spinach, shimeji mushrooms, and tomatoes in the center of each sheet. Top with one fish fillet and sprinkle with sake.
Fold the foil over the fish and vegetables, sealing the edges by folding a couple of times along the middle and sides to make a tight packet. Place the packets on a baking sheet.
Bake for about 15-20 minutes, or until the fish is cooked through. Open the foil just before serving, and drizzle with ponzu sauce if desired.
Course: Main Course
Cuisine: Japanese
Keyword: fish, Tilapia
English (US) · 