Best 5 Fish Baked In Foil With Leeks And Carrots Recipes

Fish baked in foil with leeks and carrots is a delightful dish that combines the delicate flavor of fish with the sweetness of carrots and the subtle oniony taste of leeks. This simple yet elegant meal is perfect for a weeknight dinner or a special occasion. The fish cooks in a flavorful broth made with white wine, lemon juice, and herbs, and the vegetables add a colorful and nutritious touch. Served with a side of rice or roasted potatoes, this dish is sure to be a hit with your family and friends.

Here are our top 5 tried and tested recipes!

FISH BAKED IN FOIL WITH LEEKS AND CARROTS

Fish Baked in Foil With Leeks and Carrots image

This is a recipe from Cooks Illustrated (I highly recommend the magazine). We used red snapper but the recipe calls for cod, haddock, halibut or sea bass as other options as long as the fillets are 1 to 1 1/4 inches thick.

Provided by EnjoyingLife

Categories < 60 Mins

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, softened
1 1/4 teaspoons fresh lemon zest, lemon cut into wedges
2 medium garlic cloves, minced
1 teaspoon fresh thyme leave, minced
table salt
ground black pepper
2 tablespoons fresh parsley leaves, minced
2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups)
2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 tablespoons vermouth or 4 tablespoons dry white wine
4 cod fish fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

Steps:

Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
Adjust oven rack to lower-middle position and heat oven to 450°Fs. Cut eight 12 inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 T vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Served immediately, passing lemon wedges separately.

FOIL-BAKED SWORDFISH WITH CARROTS, LEEKS, AND GINGER BUTTER

Foil-Baked Swordfish with Carrots, Leeks, and Ginger Butter image

Categories Fish Ginger Onion Vegetable Bake Quick & Easy Wheat/Gluten-Free Winter Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

2 large carrots, cut into julienne strips (about 1 1/2 cups)
the white and pale green part of 2 small leeks, chopped fine, washed well, and drained (about 1 cup)
2 tablespoons unsalted butter, softened
1 1/2 teaspoons freshly grated lime zest
1 1/2 teaspoons grated peeled fresh gingerroot
two 6-ounces swordfish steaks (about 3/4 inch thick)

Steps:

In a heavy skillet cook the carrots and the leeks with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring, for 10 minutes, or until the carrots are crisp-tender, and keep the mixture warm. In a small bowl stir together the remaining 1 tablespoon butter, the zest, the gingerroot, and salt and pepper to taste. Fold 2 pieces of 20- by 12-inch foil in half by bringing the short ends together, unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper, just to one side of each fold line. Top the swordfish with the vegetable mixture and dot it with the butter mixture. Fold the foil over the swordfish steaks with the vegetable mixture to enclose them, fold the edges of the foil together to form tightly sealed packets, and bake the packets on a baking sheet in a preheated 450°F. oven for 10 minutes. Open the packets carefully, transfer the swordfish steaks with vegetables mixture to plates, and pour the juices over them, discarding the foil.

MIDDLE EASTERN FOIL-PACKET FISH

Middle Eastern Foil-Packet Fish image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 serving

Number Of Ingredients 12

Ingredients

2 leeks (white and light green parts), halved lengthwise and sliced 1/2 inch thick
2 carrots, thinly sliced
1 15-ounce can chickpeas, drained and rinsed
1/2 cup pitted green olives (such as Castelvetrano), halved
Kosher salt and freshly ground pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
4 wide strips lemon zest, plus 2 tablespoons lemon juice and wedges for serving
4 center-cut skinless cod fillets (about 6 ounces each)
1 cup fresh parsley
1/2 cup fresh mint
1 teaspoon ground coriander
1 teaspoon smoked paprika

Steps:

Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate.
Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside.
Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined.
Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges.

Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 878 milligrams, Carbohydrate 29 grams, Fiber 8 grams, Protein 37 grams, Sugar 7 grams

FISH IN FOIL

Fish in Foil image

The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.

Provided by Denyse

Categories Seafood Fish

Time 30m

Yield 2

Number Of Ingredients 6

Ingredients

2 rainbow trout fillets
1 tablespoon olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 fresh jalapeno pepper, sliced
1 lemon, sliced

Steps:

Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 7.5 g, Cholesterol 67 mg, Fat 10.9 g, Fiber 3 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 1849.6 mg, Sugar 0.2 g

FISH BAKED WITH LEEKS

Fish Baked With Leeks image

Make and share this Fish Baked With Leeks recipe from Food.com.

Provided by Sandyg61

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs leeks
1/2 cup chicken stock or 1/2 cup fish stock
salt and pepper
1 tablespoon Dijon mustard
1 1/2 lbs salmon fillets or 1 1/2 lbs other fish fillets, about 1-inch thick

Steps:

Preheat oven to 400 degrees.
Trim about 1/2 -inch from the root ends of the leeks, then trim off and discard all of the tough green leaves.
Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all of the layers.
Scatter the leeks over the bottom of an ovenproof casserole.
Mix with the wine or stock, salt, pepper, and mustard.
Top with the fish and sprinkle with salt and pepper.
Cover the casserole and put in oven.
Bake for 10 - 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish.
Uncover and serve with the leeks and pan juices spooned over the fish.

Nutrition Facts : Calories 270.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 73.3, Sodium 170.2, Carbohydrate 25.1, Fiber 3.2, Sugar 7, Protein 33.1

Tips:

Mise en Place: Before starting, measure and prepare all ingredients. This will ensure a smooth and efficient cooking process.
Fresh Fish: Use the freshest fish available. This will greatly enhance the flavor of the dish.
Seasoning: Don't be afraid to experiment with different herbs and spices to create a unique flavor profile.
Vegetables: Choose vegetables that cook well together and complement the fish. Leeks, carrots, and potatoes are all great options.
Foil Wrapping: Make sure to wrap the fish and vegetables tightly in foil to prevent moisture from escaping.
Cooking Time: The cooking time will vary depending on the type of fish and the thickness of the fillets. As a general rule, cook fish for 10-12 minutes per inch of thickness.

Conclusion:

Fish baked in foil with leeks and carrots is a simple yet flavorful dish that is perfect for a weeknight meal. It is healthy, nutritious, and can be easily customized to your liking. With a little planning and preparation, you can create a delicious and satisfying meal that the whole family will enjoy.