Fish Fillet Packet with Sun-Dried Tomatoes

The Canadian Living Test Kitchen, 2005

Light and lemony fish is quick enough for weeknights and special enough for company.

Servings: 4

Ingredients:

4 fish fillets (such as catfish, tilapia, trout or salmon), about 1-1/2 lb total
1 tbsp extra-virgin olive oil
1 tsp grated lemon rind
2 tsp lemon juice
1/4 tsp each salt and pepper
2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
4 tsp chopped black olives
4 tsp rinsed capers
4 sprigs fresh thyme (or 1/2 tsp dried)

Preparation:
Cut heavy-duty or double-thickness foil 24 inches 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 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 Info
Per serving: about -

cal 206 ,pro 30 g ,total fat 8 g ,sat. fat 1 g ,carb 2 g ,fiber trace ,chol 78, sodium 322 mg