Lemon Butter Fish & Veggie Foil Packets

A simple, fresh dinner that cooks all in one packet — perfect for the grill or oven and easy to customize with whatever vegetables you have on hand.

INGREDIENTS

Serves 4

• 4 fish portions (salmon, cod, tilapia, mahi mahi, etc.)

• 1 zucchini, sliced

• 1 yellow summer squash, sliced

• 1 bunch asparagus, trimmed

• 1–2 cups fresh green beans

• ½ cup diced onion

• 2 cups fresh baby spinach leaves

• 4 tsp Italian seasoning, divided

• 2 tsp garlic salt, divided

• 1 lemon, sliced

• 4 tbsp butter, cut into small pats

• Avocado oil spray

• Heavy-duty foil

DIRECTIONS

Grill Method

1. Preheat grill to medium heat.

2. Tear 4 large sheets of heavy-duty foil and spray each with avocado oil.

3. Divide the zucchini, squash, asparagus, and green beans between the foil sheets, creating a base layer.

4. Top vegetables with diced onion, then sprinkle with:

   • 2 tsp Italian seasoning

   • 1 tsp garlic salt

5. Add a handful of baby spinach on top of each packet.

6. Place a fish portion on top of the spinach.

7. Top fish with lemon slices and butter pats.

8. Sprinkle remaining:

   • 2 tsp Italian seasoning

   • 1 tsp garlic salt

9. Fold foil tightly to seal packets.

10. Grill for 20–30 minutes, depending on the thickness of the fish, until the fish flakes easily with a fork.

Oven Method

1. Preheat oven to 375°F.

2. Assemble packets as directed above.

3. Place packets on a sheet pan and bake for about 30 minutes, or until fish is cooked through and vegetables are tender.

TIPS

• Salmon works especially well in this recipe because the butter and lemon pair perfectly with it.

• Use whatever sturdy vegetables you have in the fridge.

• Serve over rice, quinoa, or cauliflower rice if you want to stretch the meal further.

• Cleanup is basically nonexistent thanks to the foil packets.