Fish Fillet Packet with Sun-Dried Tomatoes
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 206 |
| pro | 30 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 78 mg |
| sodium | 322 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 18% |
| vit C | 10% |
| folate | 4% |
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4 fish fillets (such as catfish, tilapia, trout or salmon), about 1-1/2 lb (750 g) total
1 tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) grated lemon rind
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) drained oil-packed sun-dried tomatoes, thinly sliced
4 tsp (20 mL) chopped black olives
4 tsp (20 mL) rinsed capers (optional)
4 sprigs fresh thyme (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.
Additional Information
Source
Canadian Living Magazine: August 2005
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