Baked Fish & Spring Veggie Foil Bowls

We’ve been experimenting with fish baked in foil packets in our kitchen for years; this version is definitely a family favorite. The Asian-roasted flavor of the mushrooms is incredibly delicious.

Makes 2 very ample servings

2 tsp. toasted sesame oil

1 tsp. tamari (or low sodium soy sauce)

1 clove garlic, crushed or minced

1 c. sliced mushrooms (inc. a couple of morels if you are lucky enough to have them)

2 c. mixed spring veggies, like peas, slivered carrots, radishes, chopped zucchini, broccoli, asparagus

Approx. ¾ lb. white fish , or salmon, (½”-¾” thick), cut into cubes

A couple of big handfuls of baby or rough-chopped spinach, other greens, &/or sliced bok choy

2 Tbsp. rice or white wine vinegar

2 Tbsp. tamari (or low sodium soy sauce)

1 tsp. toasted sesame oil

Preheat oven to 450. Line a baking sheet with parchment paper. Whisk together the 2 tsp. oil,

1 tsp. tamari and garlic. Toss with the mushrooms until they’re well coated. Roast until golden, about 10-12 minutes.

Meanwhile, press a 10” -12” square piece of heavy foil into two large cereal-size type bowls (the bowls are the mold for the foil bowls you are creating). Some of the foil square should be sticking up over the edges of the bowl. Splitting the ingredients in half between the two dishes, first layer in the mixed veggies, then the cubed fish, greens, and last the roasted mushrooms, into the foil squares.

Whisk together the 2 Tbsp. vinegar, 2 Tbsp. tamari, and 1 tsp. sesame oil and drizzle over the fish and vegetables. Top with another, slightly smaller square of foil, and crimp tightly to seal the edges, creating a lid for your bowl.

Carefully remove the foil packets from bowls and place into a greased baking dish, (just in case it leaks), or a parchment lined, rimmed baking sheet. Bake for 15-20 minutes or until the fish flakes easily -peek very quickly and carefully to check; steam will be very hot.

Leave in the foil bowl and eat like a camper outside on the picnic table, or be fancy and transfer it to a shallow bowl or plate, and serve with quinoa or rice.

Recipe created or adapted by Liz Talley, Urban Graze

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