Ingredients:

  • 4 (6 oz / 170 g) white fish fillets (Tilapia, Cod, or Halibut)
  • 2 cups (150 g) thinly sliced zucchini
  • 2 cups (150 g) thinly sliced carrots
  • 1 cup (100 g) sliced yellow onion
  • 1 cup (150 g) halved cherry tomatoes
  • 4 tbsp (57 g) unsalted butter, melted
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (5 ml) lemon zest
  • 2 cloves (6 g) minced garlic
  • ½ tsp (3 g) smoked paprika
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) black pepper
  • 1 lemon, cut into 8 thin rounds
  • 4 sprigs (4 g) fresh parsley, chopped

Instructions:

  1. Tear four large squares of heavy-duty foil (approximately 12x12 inches).
  2. In the center of each sheet, create a bed of sliced zucchini, carrots, and onions.
  3. Place one fish fillet directly on top of the vegetable bed.
  4. Scatter cherry tomatoes around the fish.
  5. Drizzle the melted butter mixture (butter, lemon juice, zest, garlic, paprika, salt, and pepper) evenly over the fish and vegetables.
  6. Place two lemon rounds on top of each fillet.
  7. Bring the long sides of the foil together and fold them down tightly. Fold the ends inward to create a secure, airtight pouch with a small amount of headspace to allow steam to circulate.
  8. Preheat grill to medium-high heat (approx. 400°F / 200°C).
  9. Place packets directly on the grates and close the lid.
  10. Cook for 12 to 15 minutes until the packets puff up and the fish is opaque and flakes easily with a fork.