This easy and fast fish recipe is part of our Back-to-School Meal Plan featuring five easy weeknight dinners made from one grocery bag of ingredients.
And the easy, build-your-own fish packets let your kids help out with dinner and choose which items they want to include. To create a light sauce, the herb butter infuses the fish and vegetables with rich flavor and the tomatoes release their juices. If you are following our Back-to-School Meal Plan, make a double batch of the butter and reserve half for the BBQ Pork Chops with Herb Butter Corn and Sweet Potatoes.
- Yield: 4 servings
- Active time: 25 minutes
- Total time: 40 minutes
Before cooking choose all ingredients carefully. Your ingredient should be fresh and pure. If your ingredient is not fresh your dish taste will not the way you want. So be careful with the ingredients.
- 1/2 cup (1 stick) unsalted butter, and it is room temperature.
- 2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley).
- 1 1/2 teaspoons kosher salt, divided.
- 1/2 teaspoon freshly ground black pepper, if needed plus more.
- 1 pound sugar snap peas, trimmed.
- 1-pint cherry tomatoes (about 2 1/2 cups), quartered.
- 2 large garlic cloves, thinly sliced.
- 4 (1/2″-thick) skinless flounder or tilapia fillets (it should be about 6 ounces each).
- 1/4 cup coarsely chopped basil.
- 4 (16×12″) sheets parchment paper.
- Gather everything, all ingredients, and appliance you need to cook your dish. And start with preparation. Clean everything, all appliances, and ingredients. Then peel and cut the onion and cut the fish. And wash it with the cleaning water. Remove any waste on the fish.
- Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
- Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. And then Unfold and place parchment hearts open on a work surface. After that Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Then Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
- Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. And then bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
- Butter can be made 3 days ahead; cover and chill. And your fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.
Amount per Serving: Calories398, Carbohydrates15 g (5%), Fat27 g (41%), Protein26 g (52%), Saturated Fat15 g (77%), Sodium993 mg (41%), Polyunsaturated Fat2 g, Fiber5 g (20%), Monounsaturated Fat7 g, Cholesterol138 mg (46%).