Fish in Foil

Fish in foil is the ultimate low-effort dinner. Each packet holds a fish fillet, sliced onions, and potato sticks rolled in parsley and chives. Everything steams together inside the sealed foil, so the fish stays moist and the potatoes cook in the flavorful juices.

Lemon juice and paprika go directly on the fish before the onion slices layer on top. The potatoes get coated in a parsley-chive mixture before tucking in around the edges. That herb coating sticks to the potato sticks as they steam and adds a fresh, savory flavor.

The foil seals tightly, trapping steam so everything cooks evenly at a gentle temperature. A pat of margarine dotted on top after opening adds richness right at the table. Two packets, two servings, barely any dishes to wash.

Kitchen Tips

• Seal the foil packets tightly so no steam escapes. Loose seams mean dry fish and undercooked potatoes.
• Cut the potato sticks thin so they cook through in the same time as the fish. Thick chunks won’t be tender in 40 minutes.
• Open the packets carefully, away from your face. Hot steam escapes fast and can burn.

Variations

• Use any mild white fish: cod, tilapia, or sole all work well.
• Add sliced bell peppers or zucchini to the packets for more vegetables.
• Swap lemon juice for lime and add a pinch of cumin for a Southwestern twist.