Fish Fillet Packet with Sun-Dried Tomatoes

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2005

Ingredients

  • 4 fish fillets (such as catfish, tilapia, trout or salmon) about 1-1/2 lb (750 g) total
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons drained oil-packed sun-dried tomatoes thinly sliced
  • 4 teaspoons chopped black olives
  • 4 teaspoons rinsed capers (optional)
  • 4 fresh thyme sprigs (or 1/2 tsp/2 mL dried)

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 322 mg
  • Protein 30 g
  • Calories 206.0
  • Total fat 8 g
  • Cholesterol 78 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fish Fillet Packet with Sun-Dried Tomatoes

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