Quick Greek Fish in Foil

Name: Quick Greek Fish in Foil
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 680 grams farm-raised catfish fillets; 0 teaspoons garlic powder; 237 milliliters grape tomatoes, halved; 8 kalamata olives, pitted and coarsely chopped; 1 inch thick) slices lemon (about 1 lemon); 4 teaspoons olive oil, divided; 1 small onion, thinly sliced and separated into rings; 1 Tbsp chopped fresh oregano; 1 teaspoons Greek seasoning; 2 smalls zucchini, thinly sliced

Need This recipe is typical of Mediterranean cuisine. A mixture of lemon, olive oil, grape tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 38 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Cut 4 (18 x 12-inch) rectangles of foil.

Equipment you will use

Aluminum Foil

Place 1 fillet on each sheet.

Sprinkle each fillet evenly with Greek seasoning and garlic powder.

Ingredients you will need

Greek Seasoning

Garlic Powder

Layer lemon slices and next 5 ingredients evenly over fillets.

Ingredients you will need

Lemon

Drizzle each fillet with 1 teaspoon olive oil. Fold foil in half over each fillet to form a packet; crimp edges to tightly seal.

Ingredients you will need

Olive Oil

Equipment you will use

Aluminum Foil

Place foil packets on a baking sheet.

Equipment you will use

Baking Sheet

Aluminum Foil

Bake at 450 for 18 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Remove fish from foil; transfer to plates.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Serve immediately.

Equipment

Oven

Aluminum Foil

Baking Sheet

Ingredients

Servings:

680grams

farm-raised catfish fillets 0teaspoons

garlic powder 237milliliters

grape tomatoes, halved 8

kalamata olives, pitted and coarsely chopped 1inch

thick) slices lemon (about 1 lemon)4teaspoons

olive oil, divided 1small

onion, thinly sliced and separated into rings 1Tbsp

chopped fresh oregano 1teaspoons

Greek seasoning 2smalls

zucchini, thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.