These grilled Mediterranean Fish Foil Packets, made with white fish, tomatoes, olives, and candy peppers, are contemporary, flavorful, and ideal for summer time grilling. No cleanup required!
Mediterranean Fish Foil Packets
I really like a no-fuss dinner, particularly in the summertime after I’m grilling as a lot as doable. These Mediterranean-style fish foil packets are one among my go-to fast simple dinner concepts: flaky white fish—like flounder, cod, or sea bass—nestled with juicy tomatoes, briny olives, capers, and contemporary herbs. Wrapped up in foil and tossed on the grill, every little thing steams collectively to perfection in underneath half-hour. It’s healthy, fast, and mess-free—simply toss the foil! Serve it with crusty bread, pita, or over couscous for a extra filling meal. If you need a extra basic model, take a look at my grilled Fish Foil Packets recipe—it’s a reader favourite.
Why This Recipe Works
I really like foil packet meals and have lots on my website, like these Shrimp Scampi Foil Packs, Meatloaf Dinner Foil Packs, and Lemon Potatoes in Foil. I’ve had a number of requests for contemporary new concepts, and I feel you’ll love this Mediterranean- impressed model. It’s gentle, scrumptious, and wonderful for summer time.
- Mediterranean Diet-Friendly: Packed with heart-healthy components like olive oil, fish, tomatoes, and olives.
- Anti-Inflammatory Benefits: Rich in omega-3s and antioxidants.
- Easy Cleanup: Everything cooks in a foil packet, so there’s no mess after dinner.
- Quick & Customizable: Ready in underneath half-hour and easy to swap together with your favourite fish or veggies.
- Light however Satisfying: A balanced, high-protein meal that doesn’t really feel heavy—good for heat nights.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, paleo (if omitting olives), Mediterranean diet-friendly, dairy-free, keto, low- carb, and anti inflammatory
If you need to attempt cooking fish in parchment, attempt my Fish en Papillote with a Mediterranean white bean salad.
Ingredients You’ll Need
This grilled fish options Mediterranean pantry staples. See precise measurements beneath.
- White Fish Fillets: Use contemporary or frozen white fish. Flounder, porgy, cod, branzino, or bass would all be good. I at all times select what’s freshest at my native seafood market. If frozen, thaw first.
- Castelvetrano Olives, a inexperienced Italian olive, are wealthy and buttery.
- Cherry Tomatoes soften and get sweeter as they cook dinner.
- Mini Sweet Peppers are the mini bell peppers offered in a bag—any colour works.
- Capers, generally present in Mediterranean delicacies, provide a briny, tangy taste.
- Extra Virgin Olive Oil is a staple within the Mediterranean eating regimen and is wealthy in monounsaturated fat.
- Lemon: Use the zest and juice for optimum lemon taste.
- Crushed Red Pepper Flakes for warmth
- Fresh Herbs: Chopped parsley and dill
- Salt and Black Pepper for seasoning
- Foil: Use heavy-duty foil to make sure the packets don’t rip.
What does wrapping fish in foil do?
Wrapping fish tightly in foil gently steams it whereas grilling it, leading to tender fish. It additionally prevents the fillets from sticking to the grill, making cleanup simpler.
How to Grill Mediterranean Fish in Foil Packets
Grilling these foil packets couldn’t be simpler. Simply layer the fish, greens, and capers onto a big piece of foil, drizzle with olive oil and lemon, seal, and grill over medium-high warmth for 10–12 minutes, relying on the thickness of your fish. Garnish with contemporary herbs and revel in!
No grill? No downside!
Bake the fish packets on a baking sheet at 375°F for about 10 to fifteen minutes.
Variations
- Olives: Swap Castelvetrano with kalamata or Manzanilla. If you don’t like olives, omit them.
- Other Veggies: Add sliced zucchini, artichokes, thinly sliced fennel, or roasted peppers.
- Herbs: Use basil or chives.
Yield: 2 servings
Serving Size: 1 packet
- 2 6 ounce skinless white fish fillets, corresponding to flounder, porgy, cod, bass, and so forth
- 10 castelvetrano olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 4 mini candy peppers, halved lengthwise
- 2 tablespoons capers, drained
- 2 teaspoons extra virgin olive oil
- 1 lemon
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons parsley, and contemporary dill, chopped
- ¼ teaspoon Kosher salt
- Freshly ground black pepper, to style
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Add the olives, tomatoes, peppers, capers and olive oil to a mixing bowl. Slice the lemon in half and zest it then squeeze the juice of the half into the bowl. Slice the opposite half into 4 rounds and put aside. To the bowl add the pink pepper flakes and toss every little thing to mix.
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Season the fish with ¼ teaspoon kosher salt and black pepper, to style and prime every bit with 2 slices of lemon.
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Preheat an out of doors grill turning all of the burners over high warmth till it’s 350°F. Reduce the flame to medium warmth, conserving one facet on low.
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Tear off 2, 12-inch items of heavy responsibility foil. Place lemon slices on the foil then spoon half of the veggies onto the middle of every piece of foil. Place a bit of fish on prime of the veggies. Top with remaining greens and any leftover liquid from the bowl over the greens. Bring two finally ends up and over the fish and crimp to shut. Crimp sides so every little thing is totally enclosed and no steam escapes. Transfer the foil packets to a rimmed baking sheet to simply transport to the grill.
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Carefully place the foil packets on the low warmth facet of the grill and rapidly shut the lid. Cook for 10 to 12 minutes, relying on thickness of the fish. Remove the foil packets to the rimmed baking sheet and let sit for five minutes earlier than opening.
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Open the foil packets, there can be scorching steam trapped inside so use warning whereas opening. Top with parsley and dill and serve instantly.
Last Step:
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** Everyone’s grills are so completely different, so keep watch over the temp and use greatest judgment to manage the warmth.
Serving: 1 packet, Calories: 267 kcal, Carbohydrates: 13 g, Protein: 32.5 g, Fat: 10.5 g, Saturated Fat: 1 g, Cholesterol: 73 mg, Sodium: 641.5 mg, Fiber: 5 g, Sugar: 6 g
Storage
- Refrigerate the leftovers for as much as 3 days.
- How to Reheat: You can reheat the fish within the microwave, warmth it within the oven at 300°F, or heat it in a skillet on the range. You can even eat it chilly.
More Grilled Foil Packet Recipes You’ll Love
For extra dinner concepts utilizing foil packets, take a look at these 5 scrumptious grilled foil packet recipes to encourage your subsequent meal!
If you make this healthy grilled Mediterranean fish recipe, I might like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Facebook! And you should definitely be part of the Skinnytaste Community to see what everybody’s cooking!
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