- 4
- 25 mins
- 40 mins
Ingredients
- 4 firm fish fillets, such as scrod, tuna, salmon, or haddock (5 to 6 ounces each)
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh thyme, rosemary, tarragon, basil or dill
- Dash of salt and ground black pepper
- 1 1/2 to 3 tablespoons fresh lemon juice
- 1 tomato, thickly sliced
- 4 lemon slices, or 8 lime slices
- 4 fresh thyme, rosemary, tarragon, basil, or dill sprigs
- 4 teaspoons capers (optional)
Preparation
Step 1
1. Rinse the fish fillets and set aside.
2. Preheat the oven to 425 degrees.
3. For each fillet, fold a 12- x 15-inch piece of parchment paper in half to form a 12- x 7.5-inch rectangle and trim the corners to form a half heart shape, the way you would cut a large Valentine heart. Open the parchment on a flat working surface and place a fish filler to one side of the center fold. Top the fillet with 1 1/2 teaspoons of the chopped basil, 1/2 teaspoon of the chopped thyme or other herb of your choice, a sprinkling of salt and peper, and 1 to 2 teaspoons of lemon juice.
4. Cover with a slice of tomato, 1 or 2 slices of lemon or lime, and a sprig of the fresh herb of your choice, and sprinkle on a teaspoon of capers, if desired. Fold the parchment over the fish and then, starting at one end and working your way around to the other end, carefully fold the cut edges twice (or 3 times if you prefer a crimped edge) to form a sealed packet.
5. Place the packets on a baking sheet and bake for 15 to 20 minutes-slightly longer for very thick fillets. The packets will become puffed and golden brown. Avoid the steam as you open a packet to check that the fish is cooked. Fish is done when it flakes easily.