Recipe by empress
The accompaniments to the to fish were derived from a delicious pasta dish I'd eaten. I figured it would also go well with a flaky white fish. You can substitute tilapia for the orange roughy as well. Super easy to make, always a winner.
Top Review by tmkurth
This is excellent - and so fast, painless, and easy that everyone should try it. I'm sure different types of fish could be used with the same results. I omitted the onions and used 4 garlic cloves. I used regular aluminum foil, and cooked each filet in its own foil.
My husband is from Greece and asked if this was a Greek recipe, so it definitely hits a Mediterranean note, though nothing unusual to American tastes, either.
I'm keeping this on my list of recipes to prepare for guests because from start to finish it's perfect - there is very little prep (and it could be prepared ahead of time), it cooks quickly, it stays warm in the foil packets while you're getting the rest of the dinner on the table, it tastes wonderful, and there's no dirty pan to clean up. Perfect.
- 1 garlic clove, finely chopped
- 1 -2 tablespoon extra virgin olive oil
- 4 (4 -6 ounce) fish fillets
- 2 cups roasted red peppers, chopped (preroasted, storebought is fine)
- 1⁄2 onion, chopped
- 1⁄2 cup black olives (preferably halfed or sliced)
- 1 pinch salt or 1 pinch pepper, to taste
Directions See How It's Made
- Preheat your oven to 400 degrees F.
- Heat the EVOO in a nonstick skillet and sautee the garlic for a min or so.
- Add the onions, cook about halfway to done. Turn off the stove.
- Add the roasted red peppers last, they're already cooked so only need to be heated through for a min or so.
- Place each raw fillet in their own aluminum foil pack or 2 fillets per 1 pack if you want to save foil (i find 4 in one pack is too difficult to work with).
- Spoon the onion/pepper/garlic mixture made above over the fillets and then the olives too.
- Close the foil around the fish, leaving a teeny hole for steam escape.
- Bake for about 15-20 minutes, fish should flake easily w/ a fork.