Recipe By Denyse
Published May 29th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 2 servings Calories 213.2

The ‘no smell’ fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner’s done, haul those babies to the outside trash.

Recipe Ingredients

  • 2 rainbow trout fillets
  • 1 tablespoon olive oil
  • 2 teaspoons garlic salt
  • 1 teaspoon ground black pepper
  • 1 fresh jalapeno pepper, sliced
  • 1 lemon, sliced

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
  2. 2 Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
  3. 3 Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

Nutrition Facts

  • Calories 213.2
  • Carbohydrate 7.5 g
  • Cholesterol 67 mg
  • Fat 10.9 g
  • Fiber 3 g
  • Protein 24.3 g
  • Saturated Fat 1.8 g
  • Sodium 1849.6 mg
  • Sugar 0.2 g


  1. I love making tilapia this way-season the fish with salt,pepper and garlic powder, cut up zuccini and yellow squash, dice up a plum tomato and jalopenos. throw it all in the foil on top of the fish,drizzle with a little EVOO, lemon juice and a splash of your fav white wine,(maybe a dash of dijon - Read more ...
  2. Quite good. Can be used with any fresh fish. Make sure, however, the fish is absolutely fresh (check for clearness of eyes, for instance). Fresh fish will not taste fishy as someone else noted. Serve with a jalapeno tartar sauce (mayo, pickle relish [either dill or sweet]and a little diced jalapeno.
  3. This was great. I can never cook fish right. This turned out absolutely divine. The filet fell apart and was moist and not too fishy--even the house didn't smell overwhelmingly fishy. My son raved over it. Way to go!!!! Thank you!
  4. I don't like a lot of fish but this was goooooood! it was a tiny tad too watery so I'll probably vent the foil next time but overall it was great.
  5. We really enjoyed all the extra flavor of the peppers. Will fix this regularly as we are trying to eat fish more often. I rarely have trout, but a nice way to perk up the flavor for any fish. If you want a good sauce try the one from Salmon Fillets with Creamy Dill, except - Read more ...
  6. I gave it a 4 because I had to spruce up the taste ,other than that the idea is great and I use something similar with my freshly caught fish. here is what I did: I saute the 2 teaspoons of fresh minced garlic and 1/2 tsp. of lemon zest in the olive oil. removed - Read more ...
  7. I adjusted the recipe for 6 filets which meant 2T of garlic salt--and that was clearly TOO MUCH! Also because I used jarred jalapenos there was too strong of a jalapeno flavor too (& my husband loves hot stuff!) because of the peppers containing more liquid which got into the fish too much. If I - Read more ...
  8. My grandmother has been making this recipe for our family for over fifty years, and it has never been a miss no matter what type of fish you use. She uses green bell pepper (and sometimes red too if she has it) instead of the jalapeno. She also throws in about a half teaspoon of - Read more ...
  9. This method of cooking works with ANY type of fish- our favorite is Mahi Mahi, rubbed liberally with fresh lemon juice, patted with butter, & sprinkled with Old Bay Seasoning. Thanks for sharing such a simple way to enjoy seafood!!
  10. I used green peppers and green onions instead of the jalepeno but it was excellent. Fish was tender no fuss no muss. Foil rules!

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