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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 6 oz skinless grouper fish fillets |
1 teaspoon(s) fresh thyme, chopped |
6 halved and pitted kalamata olives, optional |
1 lemon, thinly sliced |
1 medium tomato, thinly sliced |
1 tablespoon(s) salt and pepper |
1/2 shallot, thinly sliced |
2 tablespoon(s) unsalted butter |
Directions:
1. Preheat the oven to 350 degrees F.
2. Season the fish fillets on both sides lightly with salt and pepper.
3. On a work surface, lay out 2 (15-inch) square pieces of aluminum foil. Divide the onion and tomato slices evenly among the centers of the foil squares and season lightly with salt, pepper.
4. Place 1 fish fillet over the top of each mound of vegetables and sprinkle the tops of the fillets with the Thyme. Divide the lemon slices among the fillets. Drizzle each fillet with 1 tablespoons of olive oil, and add a slice of butter on top. (Optional. sprinkle with kalamata olives, if desired.)
5. Fold foil pouches up carefully, sealing tightly on all edges, and place pouches on a large baking sheet. Bake the pouches until fillets are just cooked through and the vegetables are tender, about 20 minutes. Remove from the oven and serve immediately. Be careful to avoid the hot steam when opening the pouches.
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