Simple Herb-Roasted Tilapia

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.



Ingredients

• 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 )

1. 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.
2. Squeeze half the lemon juice over each packet of fish.
3. Drizzle olive oil over the top of each fillet.
4. Lay the thyme on top and place the olives (optional) next to the fillet.
5. In a small bowl, beat the egg together with 1 tablespoon of water for an egg wash.
6. 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!
7. Fold the parchment paper in half to cover the fish.
8. Press the edges down so the paper sticks to itself via the egg wash.
9. 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.
10. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through.
11. Serve hot in the parchment paper. Cut a long slit and pull the parchment apart - be careful there will be hot steam!