I started doing foil packets on the grill (so I wouldn’t have to clean it haha), but then decided it was perfect for the oven too! Literally any fish and veggie combo works, the one I have listed includes the ingredients I use most. I like using a lot of capers. Citrus works great too!

This is an assembly line type of recipe, meaning it can be duplicated for as many servings as you need – just line everything up and add each component at a time. The flavors marry, veggies become tender, it has quick cooking time, and there is super easy cleanup.

4 steelhead trout filets

½ red bell pepper (thinly sliced)

¼ red onion (thinly sliced)

2 garlic cloves (minced)

1 tablespoon capers

1 teaspoon dried thyme

Red pepper flakes (optional)

Tin foil

Extra virgin olive oil

Salt and pepper to taste

Preheat the oven to 375-400 degrees Fahrenheit.

Lay out a sheet of tin foil big enough to fit one of the filets. Drizzle with some oil. Put the fish on top of the oil. Sprinkle with salt. Add some garlic and sliced veggies, capers, red pepper flakes, and thyme. Sprinkle with a little more salt and then fold the foil into an “air tight” packet around the fish (it seals in the steam).

Repeat for the remaining filets.

Bake for 12-15 minutes, or until the fish is cooked through and flakey.