This recipe for Fish in Foil is one I’ve been making for years. Many many years, in fact. I think I used to make it for my first husband which was back in the 1970’s! Anyway, the other night Paul came home with a cod fish he’d caught and before I even knew it, he’d filleted it and put it in a baggie in the fridge. I asked him what he was doing out in the kitchen and he said he’d caught a fish and could we have it for dinner? Funnily enough, I hadn’t decided what to cook for dinner so fish it was.
Fish in Foil
1 lb white fish (I use cod) cut up in chunks.
1 green bell pepper, cut up in large chunks.
1 yellow (or red would be great) onion cut into 8ths (chunks).
1 large (or more) tomato, cup up into 8ths (wedges)
Ritz crackers, 1/2 sleeve (maybe 15 crackers or so)
4 TBSP butter (I always use unsalted)
1/2 cup White (cooking) wine (we don’t drink alcohol here so all I have is cooking wine, red and white, so I used the white).
Salt & Pepper to taste
Penzy’s Fox Pointe seasoning if you can get it.
Plain white rice (made with Fox Pointe as well) for serving.
Pre-heat oven to 400 F.
Line a large baking sheet with a large piece of aluminum foil. Spray the foil with Pam or other spray to prevent sticking. Dot the area on the foil where the fish and veggies will sit with pieces of about 1 TBSP of the butter.
Put the cut-up veggies all over the dotted butter, intersperse veggies with the chunks of white fish. Salt and pepper whole thing. Cut lemon in half and squeeze all the lemon juice over the entire mound of veggies & fish.
Pour about 1/2 cup of white wine all over the mound.
With your hand, crunch up the Ritz crackers all over the top of the mound until all the cracker crumbs are over the top. Pour a little olive oil over the top of everything. Dot the whole top of the mound with the remainder of the butter in small pieces.
Take another large piece of aluminum foil and cover this whole thing and seal it around the edges, or fold up the edges if the bottom piece is big enough like in the picture above. You want it sealed up good, no holes around the edges.
Put the sheet into the oven near the top portion and cook at 400 for 35-40 minutes.
Serve over plain white rice.
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That’s it. Very easy to make, quick, and I have to tell you why I’m giving you this recipe.
While Paul was eating it the other night, for the FIRST TIME in our married life together (going on 27 years), he actually said, of his own volition, that this dish was a NUMBER TEN in his opinion.
That is funny because whenever I cook something out of the ordinary for him, I usually ask him to rate it, 1 to 10. He never seems to be able to do this simple task, and that drives me crazy. I want to cook him things he enjoys so I tell him I need to know his rating of the meal! He thinks I’m stupid for wanting to know that. He’ll eat anything I give him just about.
But there we were, chowing down on this fabulous dinner when Paul, out of the clear blue, said “THIS IS A #10!”
I was in shock. He has never offered a rating before to me. And when I have asked him about things I thought were really really good, he would go as high as an 8 or maybe a 9 but never a 10. Never. Except the other night with this dish I’ve been cooking for years. I did a few things different this time, like adding the wine and adding the Fox Pointe seasoning, but otherwise it was the same.
Well, if Paul liked it so much as to offer his rating of a #10, then you know it must be good. I thought so, too, actually.