Ingredients Jump to Instructions ↓

  1. 1 º teaspoons extra-virgin olive oil

  2. 1 (4-5-ounce) boneless fish fillet, such as sea bass, snapper, salmon or haddock Sea salt and freshly ground black pepper, to taste º cup diced potato, par-boiled just until tender

  3. 1 sliced ripe tomato, diced

  4. 1 green onion, sliced diagonally

  5. 1 small clove garlic, minced

  6. 4 strips yellow bell pepper

  7. 1 teaspoon chopped herbs, such as dill, basil, chervil, chives, or a combination

  8. 1 teaspoon lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Cut a piece of aluminum foil large enough to wrap loosely around the fish fillet and vegetables. Place it on a baking sheet and smear center with about º teaspoon of the oil.

  2. Place fish fillet on oiled spot on foil. Season with some salt and pepper to taste. Mound potato on top of fillet, then add tomato and garlic; lay pepper strips across mound of vegetables. Sprinkle with herbs, the remaining olive oil, the lemon juice and some additional salt and pepper. Pull up sides of foil and crimp edges to seal tightly; the foil should be tented over the fish and vegetables, not wrapped around them.

  3. Bake 20-25 minutes, until fish is done and vegetables are tender. Serve fish immediately in its packet.


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