A white fish fillet and seasonal vegetables are wrapped in aluminum foil and baked in the oven
Video
Equipment
Ingredients
- 2 fillets white fish (tilapia, cod)
- 1/2 tsp salt
- 1/2 pkg Shimeji mushrooms
- 4 plum tomatoes
- 1 cup spinach
- 2 tsp sake
- Ponzu sauce
Instructions
- Preheat the oven to 450°F (230°C). Pat the tilapia fillets dry and season both sides lightly with salt. Trim the base of the shimeji mushrooms and separate them into small clusters by hand. Cut the tomatoes in half.
- Cut two large squares of aluminum foil. Place half of the spinach, shimeji mushrooms, and tomatoes in the center of each sheet. Top with one fish fillet and sprinkle with sake.
- Fold the foil over the fish and vegetables, sealing the edges by folding a couple of times along the middle and sides to make a tight packet. Place the packets on a baking sheet.
- Bake for about 15-20 minutes, or until the fish is cooked through. Open the foil just before serving, and drizzle with ponzu sauce if desired.