Fish can be a wonderful main dish for your dinner. Of course, we eat it more often in Lent with the need for meatless dishes on Friday. However, this citrus-infused Orange Roughy Fillet baked in foil packs is great year round.
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Citrus Orange Roughy Fillet Baked In Foil Packs
If you haven’t tried foil packet cooking, you are in for a real treat! Within a few minutes, you can be prepared for baking with clean up that is a breeze.
While many equate foil packs with camping, you can use this method anytime. Foil packs can be placed into your oven year round or tossed onto your grill to enjoy a light and healthy meal during the warmer months.
Although this recipe uses orange roughy filets, you can use the same technique with any type of fish and veggie combination.
Regardless of what is inside, make sure to use a Heavy Duty Aluminum Foil when cooking with this method. The thicker foil holds up better to the weight of the food inside.
You can use fresh or preserved lemons to make this recipe. I recommend trying the preserved lemons because they add a lot more flavor. You can either buy a container of preserved lemons or easily make your own with Himalayan salt blocks. A word of caution, however, if you use preserved lemons, don’t add additional salt to the filets without tasting!
Reynolds Wrap Heavy Duty Aluminum Foil (130 Sq Ft Roll)
HemingWeigh Himalayan All Natural Crystal Salt Cooking Tile (8Preserved Farmhouse Lemons by Bella Cucina
Recipe for Citrus Orange Roughy Fillet
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Ingredients
- 4 orange roughy filets
- 12 slices fresh or salt-cured preserved lemon
- 8 slices fresh lime
- 2 T. fresh cilantro, stems removed and chopped
- 1 T. fresh jalapeno pepper, seeds and veins removed and finely chopped
- 4 T. unsalted butter
- salt and pepper, to taste
Instructions
- If preparing indoors, preheat oven to 400 degrees.
- Tear off 4 sheets of aluminum foil into sections large enough to fold over filets, with another couple of inches on each side to seal. Place a filet slightly off center on each sheet and add 3 lemon slices and 2 lime slices on top of each. Top each filet with ¼ of the cilantro and jalapeno pepper. Top with 1 T. of butter and sprinkle with salt and pepper, to taste.
- To seal packet, fold aluminum foil in half over the ingredients. Fold the 3 open sides, one at a time, over several times to seal the packet completely. The goal is to seal the packet tight enough to hold in the steam, but allow enough room for the air to expand.
- Place foil packet in preheated oven for 15 minutes, or place on hot grill over medium, direct heat and cook for approximately 8 - 10 minutes. Add a couple minutes to your cooking time if starting with frozen filets.
While you can serve this plain, topping with a fruit salsa makes for a wonderful meal.
Does your family enjoy eating a variety of fish based meals?
Is foil pack cooking something you use on a regular basis?
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