Healthy Recipes - Healthy Eating Print this page
Fish Baked in Foil
Most white fish fillets are low in sodium, giving a low sodium count even when some salt is added. Thin fillets work best; cooking time has to be longer for thicker fillets. I usually purchase two 1/2 pound fillets, and cut them in half to make the 4 fillets.
4 servings: 150 mg. sodium per serving
4 (1/4 pound each) firm white fish fillets (no more than 1 inch thick at its thickest point)
1. Place each fillet onto a separate10 inch wide piece of foil.
1. Preheat oven to 375 degrees F.
2. Cover top of fillets evenly with spice mixture. Spread garlic and sprinkle chives evenly on top of the spices. Draw edges of each piece of foil together and seal to keep in juices. Place wrapped fish onto a shallow baking sheet.
3. Bake 15 to 20 minutes, or until fish flakes easily with a fork. Serve. (The juice left in the foil can be made into gravy by pouring it into a small pan, adding a few teaspoons cornstarch, and stirring over low heat until thickened. Pour gravy over the fillets.)