Photo: Italian Fish and Veggie Pockets Recipe
Ingredients
- 1 lemon, zested
- 1 1/2 teaspoons salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 1/2 pounds sugar snap peas, stemmed
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1/2 cup white wine
- 1/4 cup lemon juice
- 4 teaspoons olive oil
- 4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick)
- 8 thin slices lemon
- 1/4 cup fresh chopped mint leaves
Directions
Special equipment: 4 large sheets of aluminum foil or parchment paper
Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
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By romoser1_10827851
Narberth, PA
on July 09, 2012
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Totally yummy! Great light summer dinner. Used green beans instead of sugar snap peas (because hubby does not like peas and just as good. My 6 year old son loved it too!
By mcunatsingh
Durban, Kwazulu...
on February 05, 2012
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I have tried this recipe with fresh salmon and we loved it...Thanks Giada for sharing it. Very easy and delicious...
By ckrobinette
MI
on June 14, 2011
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Elizabeth,
Moscato or Reisling are great choices for sweet white wines.
I made this with ruby red trout, and it was delicious. I cooked it with red and orange peppers and fresh green beans instead of snap peas because that is what my local grocery store had. I used chardonnay for wine and it all turned out perfectly. I'd have to agree with others and say that the temperature and time given in the recipe is off... I cooked my foil packets at 400 F for 30 minutes to well done. Light and healthy, perfect summer dish.
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