Packet Up Dijon Fish Fillet Low-Carb Gluten-Free Recipe

Di Bauer March 11, 2015 Fish (Seafood) Main Dish Recipes, Main Dish Recipes, Recipes Leave a comment 717 Views

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Written by Di Bauer August 10, 2002, Updated by Andrew DiMino March 11, 2015

Low-Carb, Gluten-Free, Primal, Nut-Free

Packet Up Dijon Fish Fillet Low-Carb Gluten-Free Recipe

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Sometimes, you need a no-fuss way to deal with dinner. This is when a one dish meal comes in handy. My Packet Up Dijon Fish Fillets are Low-Carb, Gluten-Free, delicious and nutritious and take less time to make then it will take for you to pick up carry-out. During the hot summer months when you don’t want to heat up the house, you can throw the packets on the grill. Here’s the exciting part-you don’t even have dirty your plates. You can serve the meal in its foil packet!

Author: Di Bauer
Category: Low-Carb, Gluten-Free, Primal, Nut-Free

Ingredients

Units Scale

heavy duty aluminum foil
softened butter or nonstick olive oil spray for the foil
4 8–ounce Sole fillets (anything fresh and seasonal will work)
4 small plum tomatoes, seeded and chopped
2 small zucchini squash, sliced in 1/4-inch slices
1/2 yellow bell pepper, julienned
1/2 small onion, thinly sliced
salt (to taste)
pepper (to taste)
4 tablespoons butter, melted
1 tablespoon heavy cream
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice (or to taste)
2 teaspoons Worcestershire sauce
chopped fresh parsley (optional garnish)
lemon wedges (optional garnish)

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Instructions

Preheat the oven to 450° F.
Cut 4 12″ x 18″ pieces of heavy duty aluminum foil.
Grease the dull sides of the foil sheets with either softened butter or nonstick olive oil spray.
Rinse the fish fillets in cold water and pat them dry.
Center one fish fillet on each piece of foil.
Divide the chopped tomatoes, sliced zucchini, julienned pepper, and sliced onions over the fish fillets.
Season with salt and pepper to taste.
Blend the butter, heavy cream, Dijon mustard, lemon juice and Worcestershire sauce in small bowl.
Drizzle the butter mixture over each fillet, dividing the butter mixture equally among the fish fillets and vegetables, covering them thoroughly.
To seal the packets, bring the sides of the foil up evenly around the fish and veggies. Double fold the sides of the foil together. Repeat the double folding at each end. Do not fold the foil too tightly over the food. You need to leave room for heat circulation.
Repeat the process with each packet.
Place the packets on a cookie sheet in the oven and bake until just cooked through, about 10-12 minutes.
Open the packets carefully allowing the steam to escape slowly.
If you insist, slide the fish fillets and vegetables from the foil onto dinner plates or simply serve in the foil packet.
Sprinkle each serving with the chopped parsley and garnish with lemon wedges.