Easy Foil Baked Fish

Back in our restaurant days we used to love doing foil baked fish.  The best thing about cooking it in this manner is that the fish is always moist and the veggies end up with a different and wonderful flavor.  The combinations of fish and veggies is limited only by your imagination and will only take about 30-40 minutes from start to finish.  

Ingredients:

• 2 fillets of any white fish patted dry if previously frozen (cod, tilapia, perch however I've also done this with shark, tuna, and swordfish as well)
• 2 teaspoons Avocado or Grapeseed Oil
• 1 cup diced turnips or rutabaga
• 2 cups chopped vegetables (I used zucchini, carrots and some diced onions however you can also use any seasonal vegetable)
• 1 tsp thyme
• 1 lemon (or lime which I prefer or even orange)
• salt and pepper to taste

Instructions:

1. Preheat the oven to 375 degrees
2. Lay out two large pieces of foil
3. Combine oil with the vegetables, thyme, salt/pepper) in a bowl and mix until well mixed
4. Divide the vegetables in half between the two sheets of foil
5. Place one piece of fish on top of the vegetables
6. Squeeze the juice of half a lemon onto each fish fillet
7. Next create your foil packet by bringing up the two side of the foil together, crimping tightly at the top rolling it down leaving about 1" headroom.  Then roll the sides inward towards the center of the packet. 
8. Repeat on the other foil packet
9. Place both packets on baking sheet and place in the oven for 25-30 minutes depending on thickness of the fillet or to a temperature of 145 degrees.  Except for the "meat steak" fish any white fish will flake when done.
10. Fish may be eaten right out of the plated foil packet or you can simply lift the fish out and "pour" the veggies and the au jus on the plate.  Do not for that liquid at the bottom it's full of flavor.

Serves 2