| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed lemon juice
- 3 to 4 green onions, thinly sliced
- 3 cloves garlic, chopped
- 1/2 cup plus 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- Four 6-ounce pieces cod
- 8 ounces string beans, trimmed
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 sweet onion, cut in half lengthwise and then crosswise into 1/4-inch slices
- 1 cup grape tomatoes, halved lengthwise
- 2 to 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes.
- For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each).
- In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate.
- Preheat the oven to 400 degrees F.
- Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 579 |
| Total Fat | 41 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 34 g |
| Cholesterol | 73 mg |
| Sodium | 1185 mg |
Reviews
Left out red pepper flakes and tomato. Used 1/2 centimetre slices of carrot instead of beans. Just used regular sliced button mushrooms. Smelled wonderful, while cooking. Mmmmm!
We were in Montana this summer and tried this recipe with fresh caught walleye, and it was spectacular. (I have used the recipe with cod before several times.)
Absolutely wonderful! Easy and quick. The green beans were al dente, but we like them that way. The citrus marinade was incredible. This is a new favorite when we want fish. Thanks Trisha!
Made this for dinner tonight. After reading the reviews, I sauté the veggies seperate from the fish to make sure they cooked/steamed. Loved the zip the marinade gave the fish. Made it with the herb rice also from Trisha’s site. Definitely a hit. Gave it 4 starts because of the need to cook the veggies seperate but definitely gets a 5 star for the flavor.
This is really very delicious. Here’s what this single gal does: I make the marinade ahead of time and divide it into a covered ice cube tray and pop it into the freezer. When I want to have fish, I simply thaw out a cube for each piece of fish and dinner is well on its way!
I’m not sure if this is the recipe where you had a tip for how to squeeze a lemon but I have another tip to add. Its harder to squeeze so slice the ends off of the lemon right down to the inside of the lemon. It will squeeze a whole lot easier ; )
This recipe was so flavorful I wish I could bottle the juices to use in other recipes. Make sure you use fresh quality ingredients. I paired it with an artichoke and it was Delicious!
This recipe was from Ted Allen, maybe he should work out the kinks before shareing what looks like a good idea. Trish always enjoy your shows, they are fun. Good luck.
veggies raw~not so good~sorry
very good but made a few modifications-
substituted veggies with thawed asian stiry fry frozen veggies
sprinkled mc cormick’s citrus lemon herb seasoning on fish
used only enough of the juice to nicely marinate fish
wrapped it all in parchment paper and then baked