Tinfoil steamed Fish with Veggies

This is a great summer dish that we eat a lot these days. It’s light and tasty and could also be prepared on the barbeque. (I don’t have one, so I use the oven). It’s really easy and may be varied to fit almost every taste.



  • Fresh or frozen and thawed fish filets (I’ve used pangasius)
  • Carrots
  • Leek
  • Tomatoes
  • Red Onions
  • fresh garlic
  • Mustard
  • Olive Oil
  • salt, pepper, herbs to taste
  • Tin foil 

The main chore in this dish is to cut and grate everything. But the preparation pays off – after that is accomplished, it’s a simple matter of assembly. 🙂

Grate the carrots coarsely, cut the leek, slice the tomatoes and fresh garlic and cut the onion in fine rings. (I like to use red onions or echalottes, because they are a bit sweeter and milder in taste. But that’s entirely up to you.) Not pictured here is garlic. I recently bought fresh garlic at the store and found it incredibly awesome! I’ve tried it the other day and put some of it on top of the fish and – WOW – it was fantastic! 

Salt and pepper the fish on both sides. Cut off a big piece of tinfoil – you want to wrap the veggies and the fish in it, so be generous.  Now, to assemble: First, take a handful of grated carrots and place them in the middle of the foil. Pepper and salt and sprinkle with olive oil. The carrots form the bed for the fish. Then place one fish filet on the bed. Smear approx. 1 generous tsp mustard on top of the fish. Cover with a handful leek. Place the tomatoes on top and top off with some onion rings. Sprinkle with pepper, paprika, herbs to taste (fresh or dried – Italian or salad mix) and drizzle with olive oil.

Yes – there’s fish underneath all these veggies… 🙂

 Then wrap it up – fold the lengths to the middle and roll up the sides. Put onto a baking sheet and put in the oven at 200° Celsius for approx. 30-40 minutes.

You might want to check after 30 minutes if the fish is done. Ours took 40 minutes, since it was just a tad frozen when I prepared it and was perfect after that time, but it’s a bit of a question what kind of oven you have and how thick the fish filets are. 

Be very careful when you open the tinfoil parcels, there is hot steam inside! Put the whole parcel directly on a plate and serve. Enjoy!

4 responses

  1. Yum! This is one of my favorites too – so much flavor and almost no clean-up (what’s better than that!) 🙂

    1. Oh, absolutely! Totally forgot to mention the little clean-up! 🙂 But mostly I’m in love with this dish because it’s so easy and incredibly tasty.

  2. I should try that with Arctic Char … what is Pengasius like? Does it have another name?

    1. I just checked an online dictionary – apparently what is know over here as Pangasius is Catfish in English. 🙂 I think it’s very mild and goes well with almost everything.
      The beauty about this dish is, that it works with a variety of fish; whatever you feel like eating.

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