Simple, Wrapped Fish Filets in Wine With Fresh Vegetables
This recipe is very healthy and simple to prepare. It also reheats well if you have leftovers. Foil Roasting is also terrific if you are camping. You can cook this without the wine because the tomatoes and olive oil will keep it very moist – Wrap it completely in foil and cook on the grill for approx. 40 minutes. In the oven, it may take closer to 50 minutes. You can substitute almost any favorite vegetables like summer squash, mushrooms, and asparagus with lemon. Great with a side of rice pilaf! It’s a delicious way to use leftover vegetables in your refrigerator.
Simple, Wrapped Fish Filets in Wine With Fresh Vegetables
Delicious fish filets wrapped in foil, roasted and poached in white wine with fresh cut vegetables.This recipe is very healthy and simple to prepare. It also reheats well if you have leftovers. Foil Roasting is also terrific if you are camping. You can cook this without the wine because the tomatoes and olive oil will keep it very moist – Wrap it completely in foil and cook on the grill for approx. 40 minutes. In the oven, it may take closer to 50 minutes.You can substitute almost any favorite vegetables like summer squash, mushrooms, and asparagus with lemon. Great with a side of rice pilaf! It's a delicious way to use leftover vegetables in your refrigerator.
Equipment
- Large Pyrex dish
- Sharp knife
- Fishula
- Baster
- Aluminum Foil
- Tongs
Ingredients
- 1 1/2 lbs fresh filets 4 pieces (I use Salmon)
- 3 small zucchini sliced and quartered
- 1 medium red onion yellow or sweet onion ok too – sliced
- 1 large bell pepper yellow or orange – sliced
- 2 vine ripe tomatoes cut into large chunks
- asparagus or mushrooms If desired
- 4 tsp organic mayonnaise spread directly on fish
- 3 tbsp olive oil more if needed
- 1 tsp dill
- 1 tsp thyme
- salt & fresh pepper to taste
- 1 1/4 cups dry white wine such as Chardonnay or Pinot Grigio (you can substitute vegetable stock if you prefer – however, the alcohol will cook-off, and wines depth of flavor is superior
Instructions
- Fish Note: Salmon, Halibut or Swordfish are all good for this dish
- Set fish out for 20 minutes until room temperature, salt and pepper
- Preheat oven to 400 degrees
- Slice your vegetables
- Line Pyrex dish with aluminum foil using a large enough piece to cover the top and close
- Add salmon pieces, spread mayo, drizzle with olive oil, sprinkle with dill and thyme
- Add the cut veggies to the dish so all will cook as evenly as possible, drizzle with oil, S&P
- Add white wine
Baste the Fish
- Check your fish after 15 minutes – open the foil so the vegetables get browned and soft, baste with the wine liquid
- Continue to check the fish every 10 minutes, move the veggies around and baste the fish until done
- The salmon is ready when it looks flakey, not pink insideNOTE: The salmon in the liquid won't dry out, but you must cook the vegetables until soft and browned
- Serve immediately! – I like this dish with rice pilaf or garlic bread
Notes
Foil Roasting is also terrific if you are camping. You can cook this without the wine or stock because the juice from the tomatoes and the olive oil will keep it very moist. Wrap it completely in foil and cook on the grill for 30-40 minutes.I also use Summer squash, asparagus, and lemon or mushrooms.
It’s a good recipe for using your leftover vegetables. PURCHASE NOTE: These are a few of my favorite things
It’s a good recipe for using your leftover vegetables. PURCHASE NOTE: These are a few of my favorite things
Nutrition
Calories: 230kcal
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