I once saw a recipe similar to this on food network and I knew I had to try it. It looked so simple, healthy and delicious. I love fish and when is a better time to make this then during the Lenten season. The fresh ingredients really shine through and the flavor of the fish was lovely. I used Tilapia but I think any fish would be great. I bet this would also be awesome cooked on the grill.
The great thing about the recipe is you could really play with the ingredients, I bet a version using, jalapenos, cilantro, and eggplant would be delicious also. Can’t wait for my garden veggies because I will be playing with this.
Ingredients: 4 fresh fish fillets, about 1/4 cup olive oil, about 1/2 cup dry white wine, 2 cloves garlic, a pinch red pepper flakes, 1 handful of fresh herbs, like basil or marjoram, 3-4 tomatoes, 1 lemon or 1 T lemon juice, 3-4 small zucchini squash, salt and pepper to taste
In a small mixing bowl, combine a pinch of red pepper flakes, and 4 T olive oil
2 cloves of garlic finely chopped, and a handful of chopped basil
Add diced tomatoes- let sit for about 20 minutes for the flavors to meld together
Then add the juice of 1 lemon or 1 T lemon juice, and salt and pepper to taste
Cut 4 large pieces (12 inches) of foil, and lay shiny side down
scoop 1/4 of the tomato mixture on center of foil, fold up side slightly so mixture stay on foil
Lay fish fillet on top, salt and pepper
Add sliced zuchinni- salt and pepper again slightly
spoon on 1 T of olive oil, and a generous splash of wine
tightly seal up the sides by folding the top and then sides tightly so no liquid can escape.
Bake for @ 475 for 25-30 minutes – after removing from oven let stand in bag 5 minutes before opening.
Serve with rice or polenta. Enjoy!
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Fish Baked in Foil
4 fresh fish fillets
about 1/4 cup olive oil
about 1/2 cup dry white wine
2 cloves garlic
a pinch red pepper flakes
1 handful of fresh herbs
like basil or marjoram
1 lemon or 1 T lemon juice
3-4 small zucchini squash
salt and pepper to taste
Put a pinch of red pepper flakes, crushed garlic, herbs, 4 T olive oil. Dice tomatoes, and add to bowl. Let sit on counter for about 20 minutes, then add juice from lemon, and salt and pepper.
Preheat over to 475.
Cut a large, long piece of aluminum foil and place it on the counter, shiny side out. Add a quarter of the tomatoes mixture and start to pull up sides of foil. Add sliced zucchini, and drizzle with 1 more T olive oil and salt and pepper. Add a generous splash of wine and tightly seal up the sides by folding the top and then sides tightly so no liquid can escape.
Bake for about 25-30 minutes depending on how large the fillet. Remove from the oven and let stand for about 5 minutes in the bag before opening. Serve with rice or polenta.