Best 3 Fish Pockets Recipes

Are you looking for a quick and easy way to prepare a delicious and healthy meal? Look no further than fish pockets! These delightful little packets of flaky fish and flavorful fillings are a great way to enjoy seafood. With a variety of recipes available, you're sure to find the perfect combination of flavors to tantalize your taste buds. So grab your ingredients and get ready to create a culinary masterpiece that will have your family and friends asking for more!

Check out the recipes below so you can choose the best recipe for yourself!

FISH POCKETS

Fish Pockets image

Provided by Nancy Harmon Jenkins

Categories dinner, easy, main course

Time 30m

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 4- to 5-ounce piece of swordfish or boneless fillet of sea bass, snapper, salmon or haddock
1/2 medium potato, diced
1 scallion sliced diagonally in half-inch slices
1 thick slice of tomato, diced
3 or 4 long thin strips of red or yellow bell pepper
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste

Steps:

Pull out a square of heavy-duty aluminum foil to make a loose packet around the fish and vegetables. Smear half a teaspoon of oil on the foil and set the fish in the middle.
Bring a small pot of water to a boil and throw in the potato dice. Bring back to a boil and cook for 4 or 5 minutes, until the potatoes are just tender. Drain immediately.
Pile the parboiled potato dice, scallions, tomato dice and pepper strips on the fish. Sprinkle with remaining oil and lemon juice, adding salt and pepper. Pull up the sides of the foil and seal. The packets may be prepared ahead of time and refrigerated, but bring them to room temperature before cooking.
Preheat oven to 425 degrees. Place the packets on a cookie sheet in the oven and cook for 20 to 25 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 1 gram

FISH BAKED IN LETTUCE POCKETS

Fish Baked in Lettuce Pockets image

This low-fat, deliciously presented seafood dish is a keeper!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Number Of Ingredients 7

Ingredients

6 large lettuce leaves or 12 small lettuce leaves
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons butter or margarine

Steps:

Heat oven to 400°F. Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.
Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; dot with butter.
Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.

STEVE'S BAKED FISH POCKETS

Steve's Baked Fish Pockets image

We like baked fish and have tried many recipes. This takes the best of the ones we like.

Provided by Pamela Rappaport

Categories Fish

Time 20m

Number Of Ingredients 10

Ingredients

2 fish filets, any white fish like cod, flounder, etc
8 cherry tomatoes, cut in half
2 pats butter
salt and pepper
1/4 c chopped fresh cilantro or parsley if you don't like cilantro
1 clove garlic, sliced
1 Tbsp lemon juice
several dashed dried oregano
1 Tbsp capers
8 stuffed green olives, sliced

Steps:

1. Preheat oven to 425. Tear off 2 pieces of aluminum foil about 12 x 12. Spray center with oil.
2. Position each piece of fish on center of foil.
3. Top fish with rest of ingredients, dividing evenly.
4. Fold foil over fish, sealing edges.
5. Place on a baking sheet with sides and bake until flaky. About 12-18 minutes. Thicker fillets like cod will take 15-18 minutes. Thinner ones like flounder will cook in 12-15 minutes. Remove to plates and serve.
6. You can also do this in parchment paper if you prefer not to use aluminum foil.
7. This recipe is easily multiplied for more servings.

Tips:

For a crispy fish pocket, use a flaky white fish like cod or haddock.
Season the fish fillets with salt, pepper, and any other desired spices before cooking.
To make sure the fish is cooked through, use a meat thermometer to check that it has reached an internal temperature of 145°F (63°C).
If you don't have wonton wrappers, you can use egg roll wrappers or spring roll wrappers instead.
To make the fish pockets ahead of time, assemble them and then freeze them. When you're ready to cook them, just thaw them overnight in the refrigerator and then bake them according to the recipe instructions.
Serve the fish pockets with your favorite dipping sauce, such as tartar sauce, sweet and sour sauce, or honey mustard.

Conclusion:

Fish pockets are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a variety of dipping sauces to choose from, there is a fish pocket for everyone to enjoy. So next time you're looking for a new and exciting way to cook fish, give fish pockets a try.