Recipe by Bev
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.
Top Review by Dr. Jenny
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!
- 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
Directions See How It's Made
- 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.