Baked Fish in Foil

Prep 10 min

Cook 25 min

Ready in 35 min

These fish packets will take you back to your childhood summers around the grill!

Ingredients

4 tsp (20 mL) oil, plus additional for preparing foil, divided
½ lb. (250 g) "B" size red potatoes (about 4), thinly sliced
1 lb. (450 g) tilapia fillets, about 1" (2.5 cm) thick
1 cup (250 mL) sugar snap peas

¼ cup (60 mL) mayonnaise
1 tbsp (15 mL) lemon juice
¼ tsp (1 mL) garlic powder
¼ tsp (1 mL) dried dill

½ cup (125 mL) crushed potato chips
1 ½ tbsp (22 mL) Salt & Vinegar Seasoning

Directions

Preheat the oven or grill to 425°F (220°C).
Make four 12" x 12" (30-cm x 30-cm) squares of aluminum foil and lay them flat; lightly spritz or brush them with oil. Place the potatoes on each piece of foil in two rows, then place one fish fillet on top of the potatoes.
Place the snap peas to one side of each fish fillet. Drizzle 1 tsp (5 mL) of oil over each packet, then fold up the foil to seal.
Place the packets on a baking sheet and bake for 10 minutes.
Meanwhile, combine the mayonnaise, lemon juice, garlic powder, and dill in a small bowl; set aside.
To make the topping, combine the crushed potato chips and the seasoning in another small bowl.
After 10 minutes of cooking, remove the baking sheet from the oven or grill. Carefully open each foil packet and sprinkle the topping onto the fish fillets. Keep the foil packets open and bake for an additional 12–14 minutes, or until the potatoes are tender and the fish flakes easily.
Serve the packets on plates with the sauce.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 310, Total Fat 18 g, Saturated Fat 2.5 g, Cholesterol 60 mg, Sodium 1,060 mg, Carbohydrate 14 g, Fiber 0 g, Sugars 2 g (includes 0 g added sugar), Protein 23 g