Red Snapper Fillets In Packages With Tomatoes, Olives & Capers

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 large vine-ripened tomatoes, cut into twelve 1/4 inch slices
• 1/4 cup finely chopped shallot
• 6 (6 ounce) red snapper fillets, skinned and cut in half crosswise
• 1/2 cup imported black olives, pitted and chopped
• 2 tablespoons drained capers
• salt & freshly ground black pepper
• 1 teaspoon chopped fresh thyme or 6 pinches dried thyme leaves
• 1/4 cup fresh lemon juice
• 1 teaspoon olive oil, preferably extra-virgin

Recipe

• 1 preheat oven to 450 degrees.
• 2 cut twelve 12-inch squares of aluminum foil or parchment paper.
• 3 set a square on the work surface so one corner points toward you.
• 4 below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
• 5 sprinkle with 1 teaspoon lemon juice and a few drops of oil.
• 6 fold the triangle top down over the fish.
• 7 seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
• 8 repeat with the remaining squares and ingredients.
• 9 bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
• 10 carefully open one package; the fish should be opaque in the center.
• 11 if it is not, reseal the package and bake the fish about 5 minutes longer.
• 12 serve 2 packages per person, allowing each diner to open his or her own at the table.