Foil Baked Fish is one of those dishes that every cook should have in the larder. Use a liquid such as fish stock, white wine or lemon juice with a little butter, salt, pepper and seasonings of your choice. Then seal the fish in foil to make a simple dish that is hard to beat. Want prepare a delicious fish recipe but don’t want to clean your oven afterwards? This is your recipe saviour. The foil wrapping keeps the fish and other ingredients moist and steaming hot without the oven being splashed. Served on a bed of Mexican Rice – Arroz a la Mexicana or Mushroom Wild Rice or many more choices available.
Foil-Baked Fish
Simple, clean and spicy fish for a superb recipethat is versatile enough so everybody can have a different flavour.
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Servings: 4 people
Calories: 290kcal
Ingredients
- 6 cups spinach
- 6 oz salmon halibut/cod
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes to taste
- 3 tbsp orange juice
- 3 tbsp olive oil
- 2 tsp ginger grated
- 3 large scallions spring onions/sliced
- 2 large carrots thinkly sliced
- 1 pinch Salt to taste
- 1 pinch ground pepper to taste
Instructions
- Set out 4 to 6 rectangles of aluminum foil about 10×12 inches (25×30 cm).
- Divide the spinach among the pieces of foil, mounding it in the center.
- Season the fish fillets with cumin, red pepper flakes, salt, and pepper and place on top of the spinach.6 oz salmon, 1/2 tsp ground cumin, 1/2 tsp red pepper flakes, 1 pinch Salt, 1 pinch ground pepper, 6 cups spinach
- Whisk together the orange juice, olive oil, and ginger and drizzle over the fish.3 tbsp orange juice, 3 tbsp olive oil, 2 tsp ginger
- Sprinkle with the chopped scallions and carrots slices.3 large scallions, 2 large carrots
- Wrap the foil around the fish, folding the edges over to seal them.
- Bake in a preheated 350F (180C) oven for 15 to 20 minutes, depending on the thickness of the fish.
- Cut the foil pouches open carefully-the escaping steam will be very hot-before serving.
Nutrition
Calories: 290kcal | Carbohydrates: 22g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 585mg | Potassium: 2040mg | Fiber: 9g | Sugar: 2g
23 comments
Such a simple dish and little washing up to do.
The combination of orange juice and ginger was a game-changer for me.
Such a versatile recipe. I’ve tried it with salmon, cod, and even trout, and it works beautifully with all of them.
Perfect for a quick midweek dinner or an elegant dinner party.
The spinach steamed perfectly under the fish, soaking up all those beautiful citrus and ginger juices. It’s such a light yet flavour-packed meal.
Absolutely loved this dish.
I wasn’t sure about the spinach base at first, but wow – it became my favourite part! All those juices seeped down and made it so tasty.
Honestly, I’ll never go back to pan-frying after trying this method.
I used halibut and added a touch more red pepper flakes for extra heat – it worked brilliantly.
The cumin and red pepper flakes gave just the right kick without overpowering the delicate fish.
What I loved most was how healthy this felt without sacrificing flavour. Olive oil, citrus, fresh veg – a guilt-free winner.
It looks impressive when you open the foil at the table, releasing all that fragrant steam.
A perfect balance of spice and freshness.
The foil kept everything moist and locked in the flavour. So cool.
The aroma when I opened the foil packet was unreal – gingery, citrusy, and slightly spicy. It made me want to dive in immediately.
I made this with cod, and it turned out so tender it practically melted in my mouth.
The carrots came out perfectly tender-crisp, adding a nice texture alongside the soft fish and wilted spinach. Great use of simple veggies.
The steam inside the foil kept the fish so juicy.
The ginger and orange juice pairing was surprisingly refreshing. It cut through the richness of the fish and made the whole dish feel light and summery.
This is such a fuss-free way to cook fish. Prep took minutes, and the oven did the rest. The result? Soft, flaky salmon with a gorgeous aroma.
I served this straight in the foil, which made for the easiest clean-up ever.
Will definitely make this again.
It gave the fish a fresh zing that made it taste like something from a high-end restaurant.