Recipe Mediterranean Fish Fillets in Packets

[jaburke66]

From WW, great recipe! I use kalamata olives -- you can get them at an olive bar or in a jar. For simplicity, I use minced garlic in a jar and rub the fillets.

Mediterranean Fish Fillets in Packets

Nothing could be easier—or more elegant—than baking fish fillets in parchment packets. Look for parchment paper near the aluminum foil and wax paper at your market.

Ingredients

1/4 tsp black pepper, freshly ground
1/4 tsp table salt
2 tsp fresh lemon juice
4 large olive(s), black, pitted and halved
1 medium garlic clove(s), slivered
8 oz snapper fillet(s), two 4 oz fillets
2 tsp dried oregano
1 tsp dried thyme
6 medium cherry tomato(es), quartered
1/2 cup(s) canned artichoke hearts, without oil, drained and quartered


Instructions

Preheat oven to 450ºF.

Tear off a 12-inch long piece of aluminum foil and place it on your work surface; lay a 12-inch piece of parchment paper on top. Place one fish fillet in the center of the paper; top with half the cherry tomatoes, olives, artichoke hearts and garlic. Add half the lemon juice, oregano, thyme, salt and pepper.

Bring the two long sides of the parchment paper and foil together over the fillet; fold and crimp closed, using the foil to crinkle the parchment paper closed. Crinkle the ends closed and fold underneath. Make sure the packet is completely sealed with no leaks or holes. Repeat steps 2 and 3 with another sheet of foil and of parchment paper, the second fish fillet and the remaining ingredients.

Transfer both packets to a large baking sheet. Bake until hot and steaming, about 15 minutes. Cool on the baking sheet 5 minutes before using a large spatula to transfer each packet to an individual serving plate. When serving, open carefully to avoid a burn from the steam inside; eat the fish and vegetables right out of the packets.