Fresh summer vegetables like spinach, corn, and tomatoes will make this easy oven baked fish one of your weeknight favorites!
Author: Lucy Brewer
4Firm fish fillets (about ½ lb each)
4Ears fresh corn, cut from the cob
1pintCherry or grape tomatoes, halved
¼cupChopped fresh parsley
Salt and Pepper
4 12x12 pieces of heavy duty foil
Preheat oven to 400º. Lightly spray the foil and place 2 cups spinach on each piece of foil. Sprinkle 1/4 tablespoon minced garlic over the spinach, add a little salt and pepper, and drizzle with ¼ tablespoon olive oil.
Place the fish fillets on top of the spinach and sprinkle each with ½ teaspoon Cajun seasoning.
Stir together the corn, tomatoes, and parsley and spoon over the fish fillets. Sprinkle with salt and pepper and drizzle with ¼ tablespoon olive oil.
Fold foil over the center of the fish and twist together, then fold up each end and seal together. Place packets on baking sheet and bake for twenty minutes. Remove baking sheet from oven. Serve fish immediately, either in the foil packets or drain the juice and place on a plate.
Tips for Oven Baked Fish
If you choose different vegetables, be sure that you use vegetables that have similar cooking times and that will cook quickly so you don't overcook the fish.
Use heavy-duty foil if using foil. Regular foil has a tendency to tear too easily.
Parchment paper is a great substitute for the foil.
Make-ahead: This oven-baked fish is a great make-ahead dish! You can prepare the packets early in the morning and keep them in the refrigerator. Take the pan out of the fridge about 30 minutes before baking.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.