Summer 2015 may officially be gone, but I’m not going to let a little thing like that keep me from getting my seafood fix. Because you see, me and seafood, we’re likethis. You can’t see it, but right now I’m holding up my hand with two fingers crossed. It’s that serious.
Seafood is my favorite indulgence for a lot of reasons, but I think the biggest has to be that it seafood isn’t really a seasonal affair. I can make my favorite seafood dishes any day of the year, all without having to brave the heat or the cold to operate a grill. All my favorite ways to enjoy seafood can be made in the climate controlled comfort of my own kitchen.
And today, I’ve got another recipe to add to my craving-curing arsenal: garlic and dill seafood bake.
This is the kind of dish that hits all the bases in my house, because while I’m a crazy obsessed shrimp fanatic, The Husband, well… isn’t. He thinks shrimp are okay, but they’re not in his top ten foods – or, heck, not even in his top five. He does, however, like fish, corn, and potatoes. He tells me quite often that I don’t make enough “plain fish” for him… which to him means just fish with a little salt and butter. I’ve told him multiple times that recipes like that don’t really work for a food blog, so I have to get creative in meeting his pleas and the demands of this website at the same time.
So you can probably imagine what dinner was like at my house when this was served. Shrimp for me plus lightly flavored fish and extras for him?
You can’t see it, but I’ve got my arms in the air, raising the roof, because I totally nailed it.
(I’m really glad I’m the only one in the house right now.)
One of the great things about this recipe is that you can change it up however you like. Want different a different vegetable than potatoes? Go ahead and add them! Would you prefer to use limes over lemons? Go for it! I’ve made it both ways and they’re equal parts awesome.
Garlic and Dill Seafood Bake
A restaurant-quality seafood bake made at home, right in your oven. Customize it with your favorite veggies or fish!
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- 1 cup unsalted butter melted
- 3 tbsp dill fresh and finely chopped
- 2 tbsp garlic minced
- 1/4 tsp salt or to taste
- 1 pinch pepper to taste
- 24 oz baby red potato (1 bag)
- 4 fillets cod (big as you can find) or other white fish (halibut, flounder, etc)
- 30 shrimp raw, peeled and deveined with tail on
- 2 lemon sliced (12 slices total)
- 4 ears corn husked and halved
|Change servings? servings||Change the Units?|
- Preheat oven to 350 degrees F. Tear off 8 pieces of aluminum foil, roughly 2-3 feet long. Separate the foil in groups of 2 and lay one on top of the other, so that you have 4 groups of double layered foil (1 for each cod fillet). Lightly spray the top piece of foil with cooking spray.
- In a small bowl, melt the butter in the microwave (about 1 minute). Add chopped baby dill, garlic, plus salt and pepper (to taste) to bowl. Mix ingredients together, then set aside.
- Arrange the food on the aluminum foil: Lay the fish filet in the middle of the foil, lengthwise, so that the long sides of the cod are parallel to the long sides of the foil. Arrange 6 shrimp on top of the fish, then place the 2 corn halves and 1/2 - 3/4 cup of baby red potatoes around the sides of the fish. Drizzle 1/4 of the dill butter mixture on top of everything, particularly on the shrimp. Finish by placing 2-3 lemon slices on top of the shrimp. Wrap the foil around the food, pinching the sides to ensure that it's sealed. If the seams won't close, just wrap another piece of aluminum foil around it. Place seafood prepared seafood bake on a baking sheet, seam side up. Repeat this step for the 3 other seafood bakes.
- Bake time depends on the size of the fish fillet. If 8 oz or smaller, bake in the oven for 25-30 minutes. If 8 oz or larger, bake 30-40 minutes. The best way to tell when the seafood packet are done is when the corn, butter, and garlic are very fragrant through the foil.
- Serve immediately, directly in the foil, with buttered rolls or a side of rice.