Red Snapper Fillets In Packages With Tomatoes, Olives & Capers

"I have made these the day before and refrigerated until dinner the net night. Remove from fridge about an hour before baking and LF."
 
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photo by Cher Jewhurst photo by Cher Jewhurst
photo by Cher Jewhurst
Ready In:
35mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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