Baked Fish In Tinfoil Packets with Spinach and Roasted Sweet Potatoes

30 Minute Meals, American, Autumn, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Main Dish, Meals, Recipes, Roasting, Season, Spring, Summer, Winter
  • By Sarah Koszyk, MA, RDN on
  • July 17th, 2014

5.0 from 1 reviews
Baked Fish In Tinfoil Packets with Spinach and Roasted Sweet Potatoes
Prep time
Cook time
Total time
I’m a huge fan of this dish not only for the taste but for the minimal clean-up. The prep work for the dish is extremely fast and easy. You’ll have a well-balanced, antioxidant-rich, gourmet dinner in no time. The sweet potatoes provide you with carotenoids which are great for skin and eye health. Spinach is loaded with magnesium which is great for your body's immune system. Enjoy your delicious family dinner. Comment below and let me know how it went.
Recipe type: Entree
Cuisine: American
Serves: 4
  • 1 pound white fish (I used Alaskan Cod which is the best choice right now according to the Seafood Watch)
  • Cooking Spray
  • 1 lemon, sliced
  • 4 Tbsp lemon juice
  • 1 cup white wine
  • 4 Tbsp Dill (I prefer fresh for this recipe), chopped
  • 4 cups spinach
  • 1 pound sweet potatoes, sliced
  • Salt & Pepper to taste
  • Olive Oil for drizzling (optional)

  1. Heat the oven to 400° Bake. Line a baking sheet with tinfoil for super easy clean up. Spray the tinfoil with cooking spray.

  2. Place the sliced sweet potatoes in rows. Spray the sweet potatoes with the cooking spray and sprinkle the potatoes with salt & pepper.

  3. Cut the fish into 4 4-ounce fillets. You will need 4 pieces of tinfoil to make 4 individual fish packets. Using 1 piece of tinfoil big enough to make 1 fish pouch, put 1 fish fillet in the middle of the tinfoil. Pour ¼ cup white wine and 1 Tbsp lemon juice in each pouch. Sprinkle each fish fillet with salt & pepper. Add the lemon slices on top of the fish. Sprinkle the dill.

  4. Place 1 cup of spinach around each fish fillet.

  5. Wrap the tinfoil packet up tightly and seal the ends.

  6. Put the sweet potatoes on the top rack of the oven and put the fish packets/pouches on the bottom rack. Cook for 20-23 minutes.

  7. Remove from the oven and enjoy! Everyone has their own packet of fish & spinach. Divide the potatoes among the four plates.
Nutrition Information
Serving size: 4 ounces fish, ½ cup cooked spinach, ½ cup (4 ounces) roasted sweet potatoes Calories: 222.6 Fat: 1.2 Saturated fat: 0.2 Carbohydrates: 29.2 Sugar: 5.5 Sodium: 193.0 Fiber: 6.0 Protein: 25.3 Cholesterol: 48.8


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4 responses to “Baked Fish In Tinfoil Packets with Spinach and Roasted Sweet Potatoes”

  1. Stacey says:

    Oh how I love my sweet potatoes and spinach! I seriously wish I liked fish in some form other than Sushi, and it took me almost 40 years to give Sushi a try! Your pictures always make it look tempting, however…

    • Sarah Koszyk, RD, MA says:

      Thank you Stacey! I appreciate the feedback on the photos 🙂 yeah…fish is an acquired taste. Luckily I have a lot of other non-seafood recipes for you!

  2. Valerie says:

    This is one of my go-to fish recipes now! Trying it with kale tonight. The fish turns out tender and delicious with the spinach, and it’s so easy to do. Thank you!

    • Sarah Koszyk, MA, RDN says:

      Thank you! So glad you enjoy it. It’s super easy and tasty which is why I love it too. Let me know how the kale goes. Sounds delicious.

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