I have made these the day before and refrigerated until dinner the net night. Remove from fridge about an hour before baking and LF.
- 3 large vine-ripened tomatoes, cut into twelve 1/4 inch slices
- 1⁄4 cup finely chopped shallot
- 6 (6 ounce) red snapper fillets, skinned and cut in half crosswise
- 1⁄2 cup imported black olives, pitted and chopped
- 2 tablespoons drained capers
- salt & freshly ground black pepper
- 1 teaspoon chopped fresh thyme or 6 pinches dried thyme leaves
- 1⁄4 cup fresh lemon juice
- 1 teaspoon olive oil, preferably extra-virgin
- Preheat oven to 450 degrees.
- Cut twelve 12-inch squares of aluminum foil or parchment paper.
- Set a square on the work surface so one corner points toward you.
- Below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
- Sprinkle with 1 teaspoon lemon juice and a few drops of oil.
- Fold the triangle top down over the fish.
- Seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
- Repeat with the remaining squares and ingredients.
- Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
- Carefully open one package; the fish should be opaque in the center.
- If it is not, reseal the package and bake the fish about 5 minutes longer.
- Serve 2 packages per person, allowing each diner to open his or her own at the table.
I hate fish. But I needed to "butter" dh up this week because I'd gotten my own way about somethin' by using the silent treatment. DH LOVES fish but I make it rarely. Made this tonight exactly as directed and I lipsmacked MY way through every single bite and DH ate everything I didn't. Served only with one of those fast rice packaged sides it was soooooo good. Highly recommended. Update: I made this again but couldn't find snapper so used sole fillets. I prefer the snapper but the sole was good too. A typically awesome Dancer recipe. Thanks!