(stock photo from Serious Eats)Last night I made the following recipe for dinner.
Overall I was really happy with how well the dish turned out- my suggestions/revisions are listed below.
I liked using the foil packet which made the cleanup super easy (I have also read that parchment paper could be used as well). I also liked how the house didn't smell "fishy" but instead the aroma of the shallots and thyme was prevelent but not overwhelming.
Revisions to Ingredient List:
- I basically doubled the recipe to account for 4+ servings (about a pound and a half of fish)
- 2 shallots
- 1 16oz can of diced tomotoes (basil seasoned)
- one jar of olives (halved and whole pieces)
Suggestions for Future preparation:
- I would saute the shallots, thyme and olives prior to putting on the fish to release some of the flavor (tomatoes could also be added to the saute though not necessary if using the canned variety)
- To add a little heat to the dish, I would heat some chili flakes in the olive oil prior to putting on the fish
- Definitly season the fish prior to baking (and putting the topping mixture on) with salt and pepper
Red Snapper with Tomatoes and Olives Baked in Foil- serves 2 -
Ingredients
3 plum tomatoes, chopped
1 shallot, diced
2 teaspoons fresh thyme, chopped
2 tablespoons olive oil
2 six-ounce red snapper fillets
10 Kalamata olives, pitted, havled
Procedure
1. Preheat the oven to 450 degrees. Take a sheet of aluminum foil that is at least 18 inches long. In the middle pour 1 tablespoon of the olive oil. Add the red snapper fillets skin side down. Pile on the tomatoes, shallot, thyme, and olives over the fillets. Sprinkle with salt and drizzle with the other tablespoon of olive.
2. Fold the aluminum foil up around the around the fish, creating a tight pouch. Set on a baking sheet in the oven. Cook for 15 minutes. Remove from the oven and let cool for 5 minutes.
3. Carefully unfold the aluminum foil. Transfer fish and all the juices to a plate. Serve with white rice. Season with salt and pepper to taste.
