Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

29 Mar
Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

 

This post is another edition of a weeknight  series which honestly couldn’t be any easier or faster but is absolutely delicious! This simple man`s plan to healthier eating today comes in the form of Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato. No pots or pans to wash, 6 ingredients, 5 minutes of active time & 20 minutes of oven time & dinner will be on the table. Really, what more can you ask for. Well, you can & there`s more! This dish is super healthy, gluten & dairy free, low carb, low calorie & I`ll say again, ridiculously yummy! It`s also really versatile in the use of ingredients. Here I used Mahi Mahi but any firm fish will yield fantastic results. Same goes with the vegetables or herbs, use what you have on hand or prefer. The end game is moist flavorful fish & crisp tender veggies that`s perfect for busy hectic schedules but completely company worthy.
Here`s what you`ll need for your Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato:
Serves 4
Fish Fillets- 4, 6-8oz`s (Mahi Mahi, Grouper, Halibut, Salmon, Cod, Wahoo etc. etc)
Kale- 6 cups roughly chopped, stems removed
Asparagus- 16-20 pieces, tough ends removed
Cherry Tomatoes-30-40
Lemons-8 slices plus another to squeeze
Rosemary- 4 small sprigs (thyme, basil, sage, fennel, dill, oregano would all be beautiful as well)
S & PFish in Aluminum1

.The stars of the show. You`re feeling healthier already right?Fish in Aluminum12Preheat your oven to 375 degrees. Remove the tough stalks from the asparagus & stems from the kale.Fish in Aluminum3Fish in Aluminum2Lay out sheets of aluminum foil about 18 inches long. Places about 1 1/2 cups of kale in the center of each. Top with your fish & 4-5 asparagus spears. Scatter 8-10 tomatoes around.Fish in Aluminum4Season well with salt & pepper.Fish in Aluminum5Squeeze some lemon over the top & add a couple of slices to the filet.Fish in Aluminum7Add a sprig of rosemary or what ever herb you happen to be using.Fish in Aluminum6Fold the sides of the foil up & then the ends. Press or pinch to close the fish/veggie packets. Place in your preheated oven & bake about 20 minutes. The contents are going to steam inside the foil creating it`s own sauce to spoon over.Fish in Aluminum8Perfectly cooked & ready! There will be quite a bit of sauce so be careful when opening these bundles of yum. Now you have a choice. You can eat directly from the packets or remove to a plate. Either way you can`t lose.

Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

I chose to plate mine because grandma was over. Be sure to spoon some of the sauce over the top!

Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

Whatever you decide you`re going to enjoy your Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato!!

Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

Ingredients

  • Fish Fillets- 4, 6-8oz`s (Mahi Mahi, Grouper, Halibut, Salmon, Cod, Wahoo etc. etc)
  • Kale- 6 cups roughly chopped, stems removed
  • Asparagus- 16-20 pieces, tough ends removed
  • Cherry Tomatoes-30-40
  • Lemons-8 slices plus another to squeeze
  • Rosemary- 4 small sprigs (thyme, basil, sage, fennel, dill, oregano would all be beautiful as well)
  • S & P

Instructions

  1. Preheat your oven to 375 degrees.
  2. Remove the tough stalks from the asparagus & stems from the kale. Give the kale a rough chop.
  3. Lay out sheets of aluminum foil about 18 inches long.
  4. Places about 1 1/2 cups of kale in the center of each. Top with your fish & 4-5 asparagus spears. Scatter 8-10 tomatoes around.
  5. Season well with salt & pepper.
  6. Squeeze some lemon over the top & add a couple of slices to the filet.
  7. Add a sprig of rosemary or what ever herb you happen to be using.
  8. Fold the sides of the foil up & then the ends. Press or pinch to close the fish/veggie packets.
  9. Place in your preheated oven & bake about 20 minutes.
  10. The contents are going to steam inside the foil creating it`s own sauce.
  11. There will be quite a bit of sauce so be careful when opening these bundles of yum.
  12. Now you have a choice. You can eat directly from the packets or remove to a plate. Either way you can`t lose.
  13. Whatever you decide you`re going to enjoy your Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato!!
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4 thoughts on “Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato

  1. This is about the 5th time I’ve done this one … The cherry tomatoes add SO much flavor to this I think ! And spinach IS a good substitute for the kale…thanks!

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