Foil Baked Fish and Veggies

Foil Baked Fish and Veggies

Servings 4


  • 4 fish fillets of your choice no more than 5 ounces each, such as halibut, cod or tilapia
  • 1 tablespoon fresh chives finely chopped
  • 2 teaspoons orange zest
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/2 pound carrots peeled and cut in thick matchsticks
  • 1/2 pound thin zucchini cut in thick matchsticks
  • 1/4 cup orange juice freshly squeezed
  • 1 tablespoon olive oil


  • Preheat the oven to 400 F.
  • Arrange four 12-inch squares of aluminum foil on countertop. Spray each with cooking spray and top with the fish fillet.
  • Sprinkle evenly with chives, zest, salt and pepper. Arrange carrots and zucchini around each fillet. Drizzle with orange juice and oil.
  • Fold foil over the fish and vegetables, crimping the edges tightly to seal. Place each packet on a large rimmed baking sheet.
  • Bake 14 minutes or until the fish flakes easily with a fork. Serve each packet warm on a dinner plate, being careful to unwrap.


Note: may substitute fresh parsnips for carrots if desired.
Nutrition information: 188 calories; 4.9g fat; 242mg sodium; 9.5g carbohydrates; 27.7g protein.