Fish Fillet Packet with Sun-Dried Tomatoes

prep time:: 15 minutes
total time:: 30 minutes

Makes 4 servings

Mediterranean food is hot right now and I’m loving on olives so I’m desperate for any recipe that incorporates them. Not only does this recipe use olives, it also has capers and sun-dried tomatoes (these are a few of my favorite things). When I made this recipe, I wrapped the portions individually. You can do either.

ingredients

4 fish fillets
1 tablespoon olive oil
1 teaspoon lemon rind (grated)
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tbsp oil-packed sun-dried tomatoes (minced)
4 tablespoons black olives (chopped)
4 teaspoons capers (rinsed)
4 sprigs fresh thyme

directions

1
Cut heavy duty foil to 24 inches long and arrange fish portions in the centre. Brush with oil so they don’t stick and turn over.
2
In a small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil. Brush this over the fish. Sprinkle with tomatoes, olives, capers and thyme.
3
Seal foil and grill seam side up over medium heat for about 15 minutes or until fish flakes easily.

notes

I would use halibut for this recipe because it is so firm and stands up well to steamy barbecue. You could use tilapia, trout, salmon or haddock even.

Source: Lisa's Kitchen