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Fish Fillet Parcels with Sun-dried tomatoes | wefacecook.com Fish Fillet Parcels with Sun-dried tomatoes | wefacecook.com
Recipe

FISH FILLET PARCELS WITH SUN-DRIED TOMATOES

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 20 minutes
Totaltime: 35 minutes

Ingredients

  • 4 fish fillets, (such as catfish, trout or salmon) about 1-1/2 lb (750 g) total
  • 1 tbsp extra-virgin olive oil
  • 1 tsp grated lemon rind
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
  • 2 tbsp chopped black olives
  • 2 tbsp rinsed capers
  • 4 fresh thyme sprigs

Preparation

  • The fish can be enclosed in parchment paper or foil.
    Preheat oven to 400 F.
    Cut four sheets of heavy-duty foil or parchment paper in 6 to 8 inches long; arrange fish in single layer in center. 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 to seal, leaving room in package for steam.

    Place, seam side up, in oven; cook until fish flakes easily when tested, about 15 minutes.
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