Summer nights call for light but satisfying dinners. I like to try to cook and eat as much fish as I can, especially in the summer. Maybe it's a mental thing but it doesn't leave me feeling sleepy or overly stuffed after I eat it - but completely satisfied. You can make this recipe on the grill or bake it in your oven. You can prepare it early and cook (and eat) it later.
- 1 lb tilapia (or any kind of fish you prefer)
- 2 tablespoons salt
- 1 teaspoon pepper
- 1 lemon
- 2 tablespoons olive oil
- 4 large green olives (or which ever kind you like and if you don't like them you can leave them out)
- 15-20 sprigs of fresh time (or two small bunches)
- 2 pieces parchment paper
- 1 egg
- 1 tablespoon water
Make it! (recipe adapted from Ina Garten's Herb-Roasted Fish )
- Preheat your oven or grill to 400 degrees.Place the fish fillet on a piece of parchment paper and sprinkle it generously with the salt and pepper.
- Squeeze half the lemon juice over each packet of fish.
- Drizzle olive oil over the top of each fillet.
- Lay the thyme on top and place the olives (optional) next to the fillet.
- In a small bowl, beat the egg together with 1 tablespoon of water for an egg wash.
- Brush the egg wash around the edge of the parchment paper - this will really help form a seal for your fish to cook so don't skip it!
- Fold the parchment paper in half to cover the fish.
- Press the edges down so the paper sticks to itself via the egg wash.
- Carefully fold the edge of the parchment paper under and around the fish to make a package. Start at one end and fold the paper over itself until you get to the end & then fold it the opposite way so that it doesn't unwrap. Stick your pakets in the pridge until you're ready to cook it.
- Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through.
- Serve hot in the parchment paper. Cut a long slit and pull the parchment apart - be careful there will be hot steam!