Prep 20 mins
Cook 15 mins
Leaves of thyme combine with tomatoes to create an instant sauce in this dish. The foil-packet cooking method produces wonderfully flavorful juices; serve the fish over rice to savor every last drop. Can be prepared up to 6 hours ahead and refrigerated before baking. From Bon Appetit.
- 3 large plum tomatoes, coarsely chopped
- 1 shallot, chopped
- 2 teaspoons chopped fresh thyme
- 2 tablespoons olive oil
- 2 red snapper fillets (6- to 7-ounce each)
- 10 kalamata olives or 10 other brine-cured black olives, pitted, halved
- freshly steamed white rice
- Combine plum tomatoes, shallot, and chopped thyme in small bowl.
- Season to taste with salt and pepper.
- Cut 1 sheet of aluminum foil about 18 inches long.
- Place on work surface.
- Drizzle 1 tablespoon olive oil in center of aluminum foil.
- Place red snapper fillets side by side in center of aluminum foil.
- Top with tomato mixture.
- Sprinkle with olives.
- Drizzle fish with remaining 1 tablespoon olive oil.
- Fold foil over, enclosing contents completely and crimping edges tightly to seal (Can be prepared up to 6 hours ahead; refrigerate.).
- Preheat oven to 450°F.
- Place large baking sheet in oven and heat 10 minutes.
- Place foil packet on heated baking sheet.
- Bake until fish is opaque in center, about 15 minutes.
- Remove from oven; let stand 5 minutes.
- Open foil packet over bowl to catch juices.
- Serve fish with juices over white rice.
We thought this fish was easy to prepare with nice, fresh tasting ingredients for a quick mid-week meal. We thought it could have used a bit more zip, however. Also, I know oven times vary and my fish might have been thicker, but I baked about 30 minutes before the middle was opaque. Thanks!
Very good and easy! The store was out of snapper so I used sole fillets, but made three packets, diving the tomato mixture and olives among the packets. Very good mild tasting fish which was delicious over rice, as suggested by the chef. Thanks for sharing!