Ingredients
- 4 - 12 " square pieces heavy-duty aluminum foil
- 3 Tbsp. olive oil
- 4 (5 oz) fresh white fish fillets
- salt and pepper
- 8 thin lemon slices (from 1 large lemon)
- 8 sprigs fresh thyme
- 2 large cloves garlic, peeled and very thinly sliced
- 12 cherry or grape tomatoes, halved
- 2 Tbsp. drained bottled capers
- 3 Tbsp. roughly chopped fresh basil or parsley, or a combination of both
Preparation
Step 1
Lay foil sheets out in a single layer and brish with 1 Tbsp. of the olive oil. Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets on the bottom half of each foil square and slide 1 lemon slice under and put another on top of each fillet. Arrange 2 thyme sprigs on top of each fillet.
Combine the remaining oil, garlic, tomatoes, capers and basil in a samll bowl and season with salt and pepper. Mix well and spoon the tomato mixture over the fish.
Fold the foil over the fish, tenting it slightly. Crimp the edges together tightly to firmly seal. Cook on a covered grill, (or in a preheated 400 degree oven) until fish is just cooked through (10-12 minutes) depending on thickness of the fish.
Though it's a little tricky to check, you can remove one packet and carfeully open, taking care not to lose any of the wonderful juices and check for doneness of the fish. Remember that it will continue to cook a bit as it sits.
To serve, carefully open each packet to reserve juices, discarding thyme before serving.