Mediterranean Whitefish in Foil



Serving size

4 ounces fish with vegetables and beans
30 Minutes

This recipe can be multiplied and leftovers are fair. Reheat gently in the microwave, but not in the foil!

Mediterranean Whitefish in Foil


8 tsp. Olive oil
4 tsp.. Capers
1 tsp.. Maple syrup
1/2 tsp. Salt
1 to taste Black pepper
1 tsp., whole Fennel seed (crushed to a fine powder)
2 15 ounce can Canned no salt added white beans (drained and rinsed)
1 large Zucchini (diced)
16 ounces Fresh whitefish (4 4-ounce filets halibut, cod or sea bass)
16 cherry Grape or cherry tomatoes (halved)
16 large Green olives (black olives; cut into slivers)
4 Tbsp White wine
4 Tbsp. Fresh oregano


You will need four sheets of foil about 15 inches x 12 inches. Fold each sheet in half. Starting at one end of the folded edge cut a half of a heart shape in such a way that when the foil is opened it is in the shape of a heart.

Place the olive oil, capers, caper liquid, maple syrup, salt, oregano, pepper and fennel seed in a bowl and whisk until blended.

Place 1/4 of the beans in each pouch, in the center of one half of the foil. Center them on one side of the cut heart so that the other side will fold over the top of the filets easily. (Do this for all four pouches.)

Add 1/4 of the diced zucchini in each pouch.

Rinse the fish filets in cold water and pat dry. Put the filets, one in each pouch, on top of the beans.

Scatter 1/4 of the tomatoes and olives evenly over the fish in each pouch.

Pour 1/4 of the olive oil mixture over the fish in each pouch.

Add 1 tablespoon white wine to each of the pouches by pouring it over the beans.

Close the foil by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The foil pouch with the fish inside will be in the shape of a large half circle.

Preheat the oven to 325°F.

Place the pouches on a cookie sheet and then into the oven. Cook for about 12 to 15 minutes.

To serve, remove each pouch to a plate and let stand 30 seconds before cutting the pouch open and eating directly from the open pouch. There will be some hot steam that escapes when the foil is cut, so be careful.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a fantastic way to cook fish, with easy cleanup (just toss the pouches and you’re done!). It is traditionally baked in parchment paper, but for most folks the foil is more practical. You can use almost any combination of fish filet, vegetables, liquid and herb or spice along with the olive oil.

Because it is so simple, you can serve it as an easy weeknight meal as well as an elegant weekend dinner party dish. If you are going to serve it at your dinner party, it’s better to use the parchment although the foil works great on an outdoor grill. You can prepare the foil pouches up to about 4 hours in advance and the parchment 2 hours before cooking.

"When you fish for love, bait with your heart, not your brain."

Mark Twain, Author