Recipe: Easy Fish in Foil, No Fuss - No Mess

Wrap fish and veggies in foil

This is an easy go to method when I want to cook something easy on a hot Los Angeles afternoon. Taking off the French technique of 'en papillote' of cooking in parchment, I do the same with foil on the grill. It leaves your kitchen clean and cool with little mess. The other great thing is you can use about any kind of fish and veggies you have around.

After simmering in the foil all the flavor fuse together. Then you open up this packet to a beautifully cooked meal and it's already plated! You can eat right out of the foil.

You will need:
FOIL
FISH - any kind in small to medium fillet.
VEGGIES - what ever you have available or that you like
OLIVE OIL
LEMON JUICE
SALT
PEPPER

Throw on grill for 20 minutes or so

METHOD:

 FOIL - Pull out your foil off the roll until it's a square size.

CHOP VEGGIES into equal sizes so that they cook evenly together. I try to put 2-3 veggies and one is usually onions, leeks or garlic to get the aromatics. In this case I used brussel sprouts, leeks and fennel. You can make any combination you like.

MAKE A BED of veggies in the center of the foil. Drizzle with olive oil, lemon juice, add salt and pepper.

PLACE FISH ON BED of veggies. Also giving a good drizzle of olive oil, lemon juice, add salt and pepper. You can used any fish. I used Tilapia this time. Arrange thin slices of lemon across the top of the fish.

SPICE IT UP - You can also add fresh herbs like dill and thyme or dried spices for extra flavor.

COOK on grill over medium heat for 20-23 minutes. You can also cook in oven at 325ºF for about same amount of time. Don't over cook the fish!

Finished open fish in foil, ready to eat!