Fish Fillet Packet with Sun-Dried Tomatoes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 206 |
| pro | 30 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 78 mg |
| sodium | 322 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 18 |
| vit C | 10 |
| folate | 4 |
Light and lemony fish is quick enough for weeknights and special enough for company. Add this packet to the grill about five minutes after starting the Thyme Butter Green Beans.
Ingredients
- 4 fish fillets, (such as catfish, tilapia, trout or salmon) about 1-1/2 lb (750 g) total
- 1 tbsp extra-virgin olive oil
- 1 tsp grated lemon rind
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
- 4 tsp chopped black olives
- 4 tsp rinsed capers, (optional)
- 4 fresh thyme sprigs, (or 1/2 tsp/2 mL dried)
Preparation
Cut heavy-duty or double-thickness foil 24 inches (60 cm) long; arrange fish in single layer in centre. Brush fish with half of the oil; turn.
In small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with tomatoes, olives, capers (if using) and thyme. Double-fold sides then ends of foil to seal, leaving room in package for steam.
Place, seam side up, on grill over medium heat; close lid and cook until fish flakes easily when tested, about 15 minutes.
Source : Canadian Living Magazine: August 2005
- Keywords : Main Course; Grill/Barbecue; Fish; Black olives; Sun-dried tomatoes; Tilapia; Salmon; Trout; Lemons;
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