Baked Fish Foil

By á-2144

Ingredients

• 4 , 4-oz fresh or frozen salmon, cod, or flounder fillets
• 2 cups thinly bias-sliced carrots (4 medium)
• 2 cups sliced fresh mushrooms
• 1/2 cup sliced green onions (4)
• 2 tsp finely shredded orange peel
• 2 tsp snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 4 cloves garlic, halved
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 tsp olive oil
• 2 medium oranges, thinly sliced
• 4 sprigs fresh oregano (optional)

Preparation

Step 1

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. Preheat oven to 350. In a small saucepan, cook carrots covered in a small amount of boiling water for 2 minutes. Drain; set aside. Tear off four 24 inch pieces of 18 inch heavy foil. Fold each in half to make an 18x12 inch rectangle.
2. In a large bowl combine carrots, mushrooms, green onions, orange peel, oregano, garlic, the ¼ tsp salt, and the ¼ tsp black pepper; toss gently.
3. Divide vegetable mixture among the 4 pieces of foil rectangles, placing vegetables in center of each piece. Place a fish piece on top of each portion of vegetables. Drizzle 1 tsp of the oil over each piece of fish. Sprinkle each lightly with additional salt and pepper. Top with orange slices and if desired a sprig of oregano. For each packet, bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer in a large baking pa.
4. Bake about 30 minutes or until carrot is tender and fish begins to flake when tested with a fork. Transfer the packets to 4 dinner plates. Open slowly to allow steam to escape. Makes 4 servings.