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The success of any recipe hinges on the quality of its ingredients, and Herbed Fish & Potato Foil Packs are no exception. Each component plays a crucial role in creating a dish that is not only satisfying but also bursting with flavor.

Herbed Fish & Potato Foil Packs

Discover an effortless yet impressive meal with Herbed Fish & Potato Foil Packs. This flavorful dish combines delicate fish, like salmon or cod, with creamy Yukon gold potatoes and fresh herbs, all enhanced by a splash of zesty lemon. Perfect for busy weeknights or cozy weekends, these foil packs ensure minimal cleanup while delivering maximum taste. Learn how to create this culinary delight and enjoy a wholesome, delicious meal that’s sure to impress!
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Ingredients
  

4 (6-ounce) fish fillets (salmon, cod, or your choice)

4 medium Yukon gold potatoes, thinly sliced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

2 teaspoons fresh dill, chopped

2 teaspoons fresh parsley, chopped

2 teaspoons lemon zest

1 teaspoon garlic powder

Salt and pepper to taste

4 lemon wedges (for serving)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C). If using a grill, preheat it to medium-high heat.

    Prepare Foil Sheets: Cut four large pieces of aluminum foil (about 12x12 inches each). Lay them flat on a clean work surface.

      Layer Potatoes: In a mixing bowl, toss the thinly sliced Yukon gold potatoes with 1 tablespoon of olive oil, garlic powder, fresh dill, fresh parsley, salt, and pepper. Distribute the potato mixture evenly among the center of each foil sheet.

        Add Fish & Veggies: Place one fish fillet on top of the potatoes on each foil sheet. Top each fillet with the halved cherry tomatoes, the remaining 1 tablespoon of olive oil, lemon zest, salt, and pepper.

          Seal the Packs: Fold the sides of the foil over the fish and potatoes, sealing tightly to create a packet. Make sure there are no holes for steam to escape.

            Cook: Place the foil packs on a baking sheet (if using the oven) or directly on the grill. Bake in the oven for about 25-30 minutes or grill for 15-20 minutes, or until the fish is cooked through and the potatoes are tender.

              Serve: Carefully open the foil packs (watch out for the steam) and serve immediately with fresh lemon wedges on the side for squeezing.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings