Foil-Pack Steamed Fish and Vegetables
Alice Sun | New Recipes Weekly cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Tyffany Patrier on SeeMeCook
A convenient, post-workout meal where protein and vegetables steam together in a foil packet, creating a light sauce while you shower.
- Time
- 30 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 170 g
- 150 g
- 14 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 335 g before cooking, which is about 335 g per serving.
Steps
Preheat your oven to 400°F (200 °C) (200°C (400 °F)).
Lay out a large piece of aluminum foil on a flat surface.
Place the fish fillet and chopped vegetables in the center of the foil.
Drizzle with olive oil and season with salt and pepper to taste.
Fold the edges of the aluminum foil together tightly to create a sealed bag, ensuring no steam can escape.
Place the foil packet on a baking sheet and bake for approximately 20 minutes until the fish is cooked through and the vegetables are tender.
Notes
The author suggests this as a 'shower meal' because the 20-minute cook time matches a typical post-workout shower routine. The steam trapped in the foil creates a natural sauce from the juices of the fish and vegetables.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 518
- Protein
- 36 g
- Carbs
- 9 g
- Fat
- 37 g
- Fiber
- 3 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
