Ingredients
- 4 4 (12-inch square) pieces of heavy-duty aluminum foil endend
- 3 Tablespoons 3 Tablespoons olive oil endend
- 4 4 (5 to 6 oz. each) Alaska whitefish fillets (cod, pollock, sole or rockfish), fresh or frozen endend
- Salt and Fresh ground pepper, to taste endend
- 8 8 large, thin lemon slices endend
- 8 8 sprigs fresh thyme endend
- 2 2 large garlic cloves, peeled and very thinly sliced endend
- 12 12 cherry or grape tomatoes, halved endend
- 2 Tablespoons 2 Tablespoons drained capers endend
- 3 Tablespoons 3 Tablespoons roughly chopped basil or parsley (or a combination) endend
Servings:
Units:
Instructions
- Heat a grill to medium-high or oven to 400F. Lay the foil sheets out in a single layer and spray-coat with non-stick spray. Pat fish dry;
- sprinkle both sides with salt and pepper. Place a fillet in the center of each foil square. Slide one lemon slice under and another on top
- of each fillet. Arrange 2 thyme sprigs on top of each fillet.
- Combine the garlic, tomatoes, capers and basil in a small bowl; season with salt and pepper. Spoon the tomato mixture over fish. Bring foil
- sides up over fish, tenting it slightly and crimping edges together tightly to firmly seal. Cook in oven or ash-covered coals just until
- fish is cooked through, 10 to 15 minutes (depending on thickness of fish).
- To serve, carefully open each pack reserving juices, discarding thyme. Serve each whitefish and vegetables/juice over a bed of cooked
- pasta, rice or quinoa.
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