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Open aluminum foil packet featuring lemon-dill baked white fish with baby potatoes, cherry tomatoes, and spinach[cite: 1].

Lemon-Dill Baked Fish Foil Packets

Tender white fish fillets baked inside aluminum foil packets with baby yellow potatoes, cherry tomatoes, and wilted spinach in a lemon-dill garlic olive oil sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2
Calories: 380
Ingredients Method Notes

Ingredients
  

  • - 2 large white fish fillets Cod, Halibut, Haddock, or Tilapia; approx. 6 oz each
  • - 1 cup baby yellow potatoes cut into halves or thirds
  • - 1 cup cherry tomatoes left whole
  • - 2 cups fresh baby spinach
  • - 3 tbsp Extra Virgin Olive Oil
  • - 3 cloves garlic minced
  • - 1 tbsp fresh dill finely chopped
  • - 1 tbsp fresh parsley chopped
  • - 1 lemon cut into thin rounds and extra wedges for serving
  • - 1/2 tsp sea salt
  • - 1/4 tsp freshly cracked black pepper
  • - 1/4 tsp dried oregano

Method
 

Par-Cook the Potatoes:
  1. Place chopped baby potatoes in a microwave-safe bowl with 1 tbsp water. Cover and microwave on HIGH for 3-4 minutes until slightly fork-tender. Drain water completely and pat dry.
Preheat Oven:
  1. Preheat oven to 400°F (200°C).
Make the Herb Emulsion:
  1. In a small bowl, whisk together Extra Virgin Olive Oil, minced garlic, chopped fresh dill, chopped parsley, sea salt, black pepper, and dried oregano.
Assemble Foil Packets:
  1. Tear two 12x14 inch pieces of heavy-duty aluminum foil. In the center of each, place a bed of fresh baby spinach[cite: 1]. Pat fish fillets dry with paper towels, season lightly with salt and pepper, and lay one fillet on top of each spinach bed[cite: 1]. Surround fish with par-cooked potatoes and whole cherry tomatoes[cite: 1].
Season & Seal:
  1. Drizzle the lemon-dill garlic olive oil mixture over fish and veggies[cite: 1]. Top fish with lemon rounds[cite: 1]. Bring foil edges together at the top and fold down twice, then fold sides inward twice to seal tightly while leaving headspace for steam[cite: 1].
Bake:
  1. Place packets on a baking sheet and bake for 15–20 minutes until fish flakes easily with a fork (internal temp 145°F)[cite: 1].
Optional Broil Finish:
  1. Carefully unseal the top of foil packets and broil under HIGH for 2 minutes to blister tomatoes and brown potato edges[cite: 1]. Serve warm straight from the packet with fresh lemon wedges[cite: 1].

Notes

- Always pat white fish completely dry before seasoning to prevent water pooling at the bottom of the packet[cite: 1].
- Parchment paper can be used inside or instead of aluminum foil for an 'en papillote' method[cite: 1].