Recipe
FISH FILLET PARCELS WITH SUN-DRIED TOMATOES
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 35 minutes
Ingredients
- 4 fish fillets, (such as catfish, trout or salmon) about 1-1/2 lb (750 g) total
- 1 tbsp extra-virgin olive oil
- 1 tsp grated lemon rind
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
- 2 tbsp chopped black olives
- 2 tbsp rinsed capers
- 4 fresh thyme sprigs
Preparation
-
The fish can be enclosed in parchment paper or foil.
Preheat oven to 400 F.
Cut four sheets of heavy-duty foil or parchment paper in 6 to 8 inches long; arrange fish in single layer in center. Brush fish with half of the oil; turn.
In small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with tomatoes, olives, capers and thyme.
Double-fold sides then ends to seal, leaving room in package for steam.
Place, seam side up, in oven; cook until fish flakes easily when tested, about 15 minutes.
main ingredients:
type of dish:
cuisine:
Canada
specific recipes:
quick-and-easy
season and occasion: Summer
Type of meal:
dinner
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Provençale fish soup
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Slow-roasted tomatoes
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Spaghetti Squash with Roasted Tomatoes
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Roasted tomatoes and red peppers
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