Fluke In Foil

Recipe by: Stefanie Sacks, MS, CNS, CDN

Serves 4

INGREDIENTS

  • 2 lbs. fluke fillet

  • 1 teaspoon salt, to clean fish

  • 1 lemon, to clean fish

  • 1 small yellow onion, small dice

  • 2 cloves garlic, minced

  • 1/2 cup baby spinach

  • 2 tablespoons fresh herbs, sage, rosemary, thyme, oregano

  • 1 lemon

  • 2 tablespoons sweet butter, ghee, or extra virgin olive oil

  • Salt

  • Pepper

DIRECTIONS

  1. To clean fish, place in large bowl and cover with cold water. Add 1 teaspoon of salt and juice of one lemon. Mix with your hands (or a wooden spoon) and let sit for one minute. Then rinse each filet under cold water and place on a clean, dry side towel or layered paper towel. 

  2. Prep the onion, garlic, and herbs, then mix together in a small bowl.

  3. Take 3 2’ sheets of aluminum foil and place on a flat work surface fanned on top of one another,. Place three fillets, next to one another, on the foil. Lightly salt and pepper fillets. Sprinkle 1/2 of the herbs, garlic and onion on fish. Top each fillet with 1 teaspoon of butter, ghee or oil then add spinach. 

  4. Add another layer of fish on top of spinach and top fillets with remaining herbs, garlic and onion. Then add 1 teaspoon of butter, ghee or oil to each fillet and finish with lemon juice. 

  5. Fold the foil to fully encase the fish. Place on heated gill (400˚) for 15 minutes. To cook in the oven, preheat oven to 375˚ and bake for 15 minutes. 

*You can add desired vegetables to this dish including tomatoes, zucchini, squash, mushrooms…

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