|Sorrento, Italian coastline. Courtesy of my hubs|
Mediterranean Baked Fish (serves 4)
- 4 fish fillets, 4-6 oz each
- 1 tbsp lemon juice (from 1/2 lemon)
- 1 15 oz can diced tomatoes
- 2-3 garlic cloves, smashed and peeled
- 6-8 large basil leaves, torn
- 3-4 sprigs of fresh thyme
- 1 tbsp (or more) olive oil
- Salt and pepper
Tear a large sheet of aluminum foil and lay it on a baking sheet with each side folded up to catch any liquid.
Place each fillet on the foil; they can be touching but don't overlap.
Season each fillet with salt and pepper.
Squeeze the lemon juice over the fillets.
Drain the tomatoes, removing as much of the extra liquid as possible.
Spread them over the fish and add garlic, basil and thyme.
Pour olive oil over everything and season with a bit more salt and pepper.
Tear another large sheet of aluminum foil.
Place it over the fish and seal each edge by tightly folding the aluminum foil.
The baking sheet is to catch any accidental drips but most of the liquid should stay in the foil pouch.
Bake the fish until it is opaque throughout and flakes easily, about 20 minutes for thin catfish and up to 30 or 35 for thicker grouper or cod.
Remove the top layer of foil carefully, discard the garlic cloves and thyme stems.
Serve each fillet with a portion of tomatoes and basil on top.
Garnish with additional chopped basil if desired.
For a printable recipe click here