Mediterranean Fish Fillets in Packets

By blum099

If the snapper fillets have the skin on them, ask the fishmonger behind the counter to skin them for you.

Look for parchment paper near the aluminum foil and wax paper at your market.

Ingredients

• 16 oz snapper fillet(s), two 48oz fillets
• 12 medium cherry tomato(es), quartered
• 8 large olive(s), black, pitted and halved
• 1 cup(s) canned artichoke hearts, without oil, drained and quartered
• 2 clove(s) (medium) garlic clove(s), slivered
• 4 tsp fresh lemon juice
• 4 tsp dried oregano
• 2 tsp dried thyme
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground

Preparation

Step 1

Instructions
Preheat oven to 450ºF.


Tear off a 12-inch long piece of aluminum foil and place it on your work surface; lay a 12-inch piece of parchment paper on top. Place one fish fillet in the center of the paper; top with half the cherry tomatoes, olives, artichoke hearts and garlic. Add half the lemon juice, oregano, thyme, salt and pepper.


Bring the two long sides of the parchment paper and foil together over the fillet; fold and crimp closed, using the foil to crinkle the parchment paper closed. Crinkle the ends closed and fold underneath. Make sure the packet is completely sealed with no leaks or holes.


Repeat steps 2 and 3 with another sheet of foil and of parchment paper, the second fish fillet and the remaining ingredients.


Transfer both packets to a large baking sheet. Bake until hot and steaming, about 15 minutes. Cool on the baking sheet 5 minutes before using a large spatula to transfer each packet to an individual serving plate. When serving, open carefully to avoid a burn from the steam inside; eat the fish and vegetables right out of the packets.