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

Chicken, Faux Potato and Leek Pie

Ingredients

1 slice smoked bacon, chopped

1 1/2 cups cubed daikon (about 8 ounces-turnips are a great substitute)

1 cup chopped carrot

1 1/2  pounds skinless, boneless chicken breast, cut into bite-sized pieces

3 1/2 tablespoons all-purpose flour

3 cups sliced leeks (about 2-3)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

2 cups fat-free, lower-sodium chicken broth

1/2 (14.1-ounce) package refrigerated pie dough

1 tablespoon milk

1 large egg white

Preparation

• Preheat oven to 450°.
• Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently.
• Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. 
• Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. 
• Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently.
• Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish or divide into individual 12-14 oz baking dishes. 
• Top with dough, folding under and pressing down on edges to seal.
• Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. 
• Bake at 450° for 30 minutes or until crust is golden. 
• Let stand 10 minutes before serving

Only 299 Calories per serving - 6 Servings