Food Network
Home> Recipes> Italian>
Italian Fish and Veggie Pockets Recipe

Italian Fish and Veggie Pockets

Recipe courtesy Giada De Laurentiis

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 43

Showing 11-20 of 43

Sort by:

Newest

  • on February 27, 2010

    Flag

    I have made this dish 4 times since this aired. My family begs for it! I use salmon and also season each piece with Bays seasoning - it is delicious!! I cook for 20 minutes also! My husband and I are trying to eat healthy and believe this to be low calorie and sooooo good for you!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 05, 2010

    Flag

    Great recipe, the cooking time and temp left the food cool and raw,

    400 degrees for 20 minutes was perfect.
    I also tried this with mushrooms, carrots and fennel. very delicious as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 04, 2010

    Flag

    Made one packet just for myself, with slight modifications: bumped up the temperature to 425F and cooked it for 22 minutes, used only red bell peppers (what I had on hand and I omitted the lemon-zested salt, opting instead for a sprinkle of Mrs. Dash garlic and herb seasoning s to go along with the lemon juice. The juices that collected inside the packet were very flavorful - it wasn't too lemony for me. The fish, a salmon by choice (I'm not a huge trout fan, was fully cooked and juicy. The packet was sizzling hot when I took it out of the oven and there was lots of steam! But overall, it was a very simple and delicious meal that I'll try again and again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 04, 2010

    Flag

    has no one heard of rainbow trout? that's what she used.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 03, 2010

    Flag

    I used salmon....however she kept mentioning trout...looked like salmon to me.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 03, 2010

    Flag

    I was baffled by the video because she kept calling it trout when it clearly appeared to be Salmon! I've cooked both and that was certainly NOT trout.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 21, 2009

    Flag

    My dish wasn?t bland at all. I did, however, make three packets instead of four and used all the lemon zest mixture on those three, which added to the flavor. This recipe is easy, light and delicious; perfect for a summer evening. My husband even liked it, and he usually doesn?t care for these types of veggie dishes. I couldn?t find trout at my local grocery, so I used 6-oz. skinless salmon filets. I cooked my packets on the outdoor grill, over indirect heat, between 350 and 400 degrees for 20 minutes, and it was perfect. The mint garnish complimented the dish wonderfully. It looked incredibly beautiful plated and would be an impressive meal to serve dinner guests.

    One reviewer complained about the cooking time and rawness of the fish and veggies. If that?s the case, simply adjust the temperature and/or cooking time to suit your taste. And if it?s too lemony, use less. It?s really a no-brainer and too good of a recipe not to try. I served my fish with the pasta dish that was featured on this episode, fusilla alla caprese. Although it was wonderful, I?m not sure I liked the tomato and mozzarella cheese alongside the fish. I think rice would be a more complimentary side with this particular recipe. This is a wonderful dish that I will definitely make again and again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 27, 2009

    Flag

    I was so disappointed. The cooking time was not long enough and I had it in five minutes longer than the recipe suggested. I would suggest 400 degrees for 25 minutes. The vegetable were semi-raw. It was very lemony, but that was fine. I was more concerned with the rawness of it. I used cod for our meal and added some red onions for some flavor. Not a keeper. Sorry Giada...and I usually love your recipes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 21, 2009

    Flag

    Too much lemon flyover, Don't even try.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 02, 2009

    Flag

    .....I went by what other reviewers said about the recipe being bland....so in each pouch I added one smashed clove of garlic and some julienned carrot and onion for added flavor.....for the fish i used thick halibut fillets.....I also cooked the whole thing at 400' F instead of 350'F.....everything came out cooked perfectly.....i topped it with chopped fresh parsley and basil...Mint just didn't sound good....only complaint....too much lemon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.