We blogged about this recipe here.
Summery Baked Fish in Foil
Ingredients
- 1 4-5 oz fish fillet; I’ve used tilapia, farmed catfish, and Icelandic cod; ideally the filet would be about 1/2″ thick
- 2 slices of a nice, big, juicy red tomato
- 1/2 of a small sweet pepper, sliced very thin, or use a mildly spicy hot pepper, such as a Fresno; I used a New Mexico Sandia chile in the photo (great for the home gardener to grow)
- 1/2 small shallot, sliced very thin or a very thin slice of red onion, quartered
- 1 T olive oil
- 2-3 T white wine; if your tomato isn’t juicy, opt for the 3 T
- 1 T fresh lime juice
- a few dashes of Tabasco sauce (or whatever hot sauce – or not -suits you)
- about 1/2 tsp kosher salt
- dash of black pepper
- cilantro, finely chopped, to garnish
- aluminum foil (heavy duty works best)
- a bit of vegetable oil or additional olive oil to coat the foil
Preheat the oven to 450 degrees.
Take a 12″x18″ piece of heavy duty aluminum foil; if you only have regular foil, take a 12″x30″ piece and double it up. Brush a little oil in the center of the foil and fold up the foil edges a little to catch any juices which escape prior to sealing up the packets.
Put the filet in the center of the foil and salt and pepper lightly; top with the slices of tomato, pepper, and shallots. Add the olive oil, wine, lime juice, and Tabasco. Salt and pepper lightly again (about 1/2 tsp kosher salt total).
Fold the foil into airtight packets, starting with the long side. Bake for 20-22 minutes. Remove from the oven and let rest 5 minutes; then very carefully open the packets (which will be hot and steamy) and transfer the contents to a bowl to serve. Crusty french bread to dip into the juice would be a perfect accompaniment.