Cooking in foil packets is not a new technique but it’s one of our favorites. Prep is fast and clean-up takes seconds. Each packet seals in steam to cook a healthy and fast meal that is perfect for busy weeknights. Filets of any flaky white fish (such as flounder, red snapper and tilapia) will work perfectly in this recipe.
- 4 (6 ounces) fresh catfish filets
- 3 Roma tomatoes, sliced 1/4-inch thick
- 1/4 cup finely chopped white onion
- 1 ear yellow corn, kernels cut off the cob or 3/4 cup frozen corn, thawed
- Juice from 1 lemon
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 425 degrees. Tear off 4 (12-inch long) pieces of aluminum foil. Place one fish filet in the center of each piece of foil.
- Top each filet with 3 to 4 slices of tomato, 1 tablespoon of diced onion, and about 2 to 3 tablespoons of corn kernels.
- Drizzle 1/2 tablespoon lemon juice over each filet. Sprinkle filets evenly with dill, salt and pepper.
- Bring the long sides of the foil together, fold over and pinch the edges to seal. Fold the short ends together and press to seal. The packet should be completely sealed to hold steam inside as it cooks. Place the packets in a single layer on a sheet pan.
- Bake for 20 minutes. Remove from the oven and let the packets sit for 5 minutes before serving. Take care when opening the steamy packets.
- Do you have other fresh veggies on hand that you don’t want to go to waste? This dish can accommodate a wide variety of vegetables like bell peppers, onions, asparagus, and more.
- When cutting corn kernels off a fresh cob, try placing a small bowl upside-down inside a larger bowl and standing the corn on top of it. When you slice down the side of the cob, the corn kernels will fall down into the larger bowl giving you plenty of room to slice and minimizing clean up time later!
Nutrition facts panel for the summer catfish in a packet