Seasonal Recipe - Herbed Fish in a Packet
4 firm fish fillets, such as tuna, salmon or haddock (5-6 ounces each)
2 TBS chopped fresh basil
2 tsp chopped fresh thyme, rosemary, tarragon, basil or dill
Dash of salt and ground black pepper
1 1/2 - 3 TBS fresh lemon juice
1 tomato, thickly sliced
4 lemon slices or 8 lime slices
4 sprigs of fresh thyme, rosemary, tarragon, basil or dill
4 tsp capers, optional
Rinse the fish fillets and set aside.
Preheat the oven to 425.
For each fillet, fold a 12 x 15 " piece of parchment paper in half to form a 12 x 7 1/2" rectangle and trim the corners to form a half heart shape. Open the parchment on a flat working surface and place a fish fillet to one side of the center fold. Top the fillet with 1 1/2 tsp of the chopped basil, 1/2 tsp of chopped thyme or other herb of your choice, a sprinkling of salt and pepper and 1 - 2 tsp of lemon juice.
Cover with a slice of tomato, 1 or 2 slices of lemon or lime, and a sprig of the fresh herb of your choice. Add a tsp of capers if using. Fold the parchment paper over the fish and then, starting at one end and working around to the other end, carefully fold the cut edges twice or three times to form a sealed packet.
Place the packets on an un-oiled baking sheet and bake 15 - 20 minutes. The packets will become puffed and golden brown. Avoid the steam as you open the packets to check that the fish is cooked. Open the packets to serve or give each diner her own "present" to open at the table. Serve with steamed veggies and/or a simple salad. Add some steamed rice to the plate if you are wanting a starch.