Italian Fish and Veggie Pockets Recipe

Name: Italian Fish and Veggie Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, zested; 1 1/2 teaspoons salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 1 1/2 pounds sugar snap peas, stemmed; 1 yellow bell pepper, sliced; 1 orange bell pepper, sliced; 1/2 cup white wine; 1/4 cup lemon juice; 4 teaspoons olive oil; 4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick); 8 thin slices lemon; 1/4 cup fresh chopped mint leaves

Servings: persons

1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick)
8 thin slices lemon
1/4 cup fresh chopped mint leaves

1
Special equipment: 4 large sheets of aluminum foil or parchment paper
2
Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper.
3
Set aside.
4
Lay out the 4 sheets of aluminum foil.
5
Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil.
6
Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil.
7
Sprinkle with salt and pepper and gently toss.
8
Top each pile of seasoned vegetables with a piece of fish.
9
Sprinkle the fish with some of the reserved lemon zest mixture.
10
Top each fish with 2 slices of lemon.
11
Fold up the foil into an air-tight packet.
12
Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish.
13
Sprinkle the fish with mint just before serving.

788

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lemon, zested, 1 1/2 teaspoons salt, plus more for seasoning, 1/2 teaspoon freshly ground black pepper, plus more for seasoning, 1 1/2 pounds sugar snap peas, stemmed, and more.

Yes, Italian Fish and Veggie Pockets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Fish and Veggie Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions