This is a delicious and easy to prepare weeknight meal that I found on The Kitchn and have made many times over! In this version, I used cod and substituted coarse kale for baby spinach and yellow onions for the red. Other fish like flounder, hake, halibut, and salmon work well with this too. I've included a modified version of the recipe from The Kitchn here.
You'll need the following ingredients:
- 1 pound fish fillet (your choice of cod, hake, halibut, or salmon)
- 2 large handfuls baby spinach leaves or coarse kale
- 1 quarter red onion, thinly sliced (yellow or sweet onions are okay too)
- 20 or so cherry tomatoes (or grape)
- 4 sprigs fresh thyme
- 1/2 lemon, cut into 2 wedges
- Salt and pepper
- Olive oil or butter
First, preheat your oven to 400°F.
Gently rinse your fish fillets, pat dry, and check for any pin bones. Split into two equal portions.
Lay out two sheets of aluminum foil, each about 12-14 inches long. Place a handful of cleaned baby spinach or coarse kale on each sheet. Place fish fillet on top and season with salt and pepper.
Add sliced onions on top and scatter halved grape or cherry tomatoes on and around fish. Place two springs of fresh thyme on the fish (more if you like stronger flavors). Squeeze a lemon half over each foil packet and top off with one tablespoon of butter (or drizzle extra virgin olive oil). I prefer butter over the EVOO but it's up to you!
Fold all sides of the foil and pinch them to form fitted rectangular packets. Place packets side by side on a baking sheet or pan and bake for 18 to 22 minutes, just until the fish is opaque.
Be careful when opening the packets, because they are 1) piping hot and 2) you don't want all the juices spilling everywhere. Serve on two plates and drizzle the juices from each foil packet over each plate. Enjoy!
How'd you do? Comment below!