Fish in foil packet is a simple and delicious recipe with its roots in various Latin American culinary traditions, where the use of aluminum foil for steaming is common. This technique helps retain the moisture and natural flavors of the fish while cooking it evenly. In different Latin American countries, this dish may have various names, such as "pescado en papillote" in Mexico or "pescado envuelto" in other regions. The practice of cooking in foil packets is also influenced by French and Mediterranean traditions, adapted to locally available ingredients.
The use of fresh vegetables like green bell pepper, tomato, and green onion, along with aromatic herbs like basil, enhances the flavor of the white fish fillet, while the lemon adds a citrus touch that balances the dish. Its simple and quick preparation makes it ideal for healthy and nutritious meals, and it is also very versatile to be served with rice, salads, or steamed vegetables.
How to prepare fish in foil packet
Cut aluminum foil into a 12x16 inch rectangle.
Place green bell pepper, tomato, and green onion on the lower half of the foil sheet.
Sprinkle with 1/4 teaspoon of basil, salt, and pepper.
Place the fish on top of the vegetables.
Sprinkle with the remaining basil, salt, and pepper.
Top with lemon slices.
Fold the top half of the aluminum foil over the fish and vegetables.
Fold the edges of the foil twice to create a 1/2-inch airtight seal.
Place the foil packet on a baking sheet and bake at 450°F for 15 minutes or until the packet puffs up.
To serve, make an "x" cut on the top of the packet and fold the foil back.
