Italian Fish and Veggie Pockets

  • 1 lemon, zested
  • 1 1/2 tsp salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper, plus more for seasoning
  • 680g sugar snap peas, stemmed
  • 1 yellow pepper, sliced
  • 1 orange pepper, sliced
  • 120ml white wine
  • 60ml lemon juice
  • 4 tsp olive oil
  • 4 (120g) trout fillets, skinned (or other fish about 1-cm thick)
  • 8 thin slices lemon
  • 4 tbsp fresh chopped mint leaves
Special equipment: 4 large sheets of aluminum foil or parchment paper

Preheat the oven to 180°C/350°F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.

Lay out the four sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle two tablespoons of white wine, one tablespoon of lemon juice, and one teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.

Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with two slices of lemon.

Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

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