Fish and Veggie Packets
Serves 4
Adapted from Alnatura
1-2 tablespoons fresh ginger, minced
1-2 cloves garlic, minced
3 tablespoons lime juice, plus extra
4 tablespoons vegetable oil
½ tablespoon sugar
1 teaspoon vegetable broth
Salt and pepper, to taste
5-6 ounces cherry tomatoes, cut into halves
2 medium ears of fresh corn, husk removed and kernels cut off (about 1½ cups of corn)
1 small zucchini, diced
½ bell pepper, cut into bite-sized chunks
2-3 green onions, thinly sliced
4 fish fillets, any white fish, tilapia, cod, or paddock are good (each about 5-6 ounces)
Cilantro, coarsely chopped, for garnish
Sesame seeds, for garnish
Preheat oven to 350° F.
In a small mixing bowl, combine ginger, garlic, lime juice, and vegetable oil. Mix everything together well. Whisk in the sugar, vegetable broth, salt, and pepper, to taste.
Pat-dry the fish fillets and season with salt and lime juice.
Place each fish fillet in the middle of a piece of aluminum foil about 8 inches by 12 inches. It’s very important that none of the sheets have holes in them or all of the marinade will leak out!
Divide up the tomatoes, corn, zucchini, bell peppers, and green onions amongst the four packets with the fish already inside. Divide up the marinade amongst the packets. Fold the aluminum foil around the fish and crimp the sides, making sure each packet is tightly sealed.
Place the four fish packets either on a baking tray or a glass baking pan and bake in the oven for about 25 minutes, until fish is cooked through.
When fish is cooked, remove everything from the packets and plate them. Garnish with cilantro and sesame seeds.
Enjoy!