I absolutely love this recipe! It is so healthy and delicious and perfect for a quick weeknight meal. I actually also love making this for dinner parties because you are not slaving away in the kitchen, and it makes for a very special presentation.
This recipe is adapted from a Barefoot Contessa recipe. Ina Garten, the present day Julia Child, will be my forever hero.
2 pieces of white fish (8 oz each) such as tilapia, cod, snapper or grouper – I used snapper because it was fresh
1 tablespoon of olive oil
1 tablespoon of lemon juice
4 thin lemon slices – HINT: Cut the 4 lemon slices first, and then use the remainder of the lemon for squeezing the juice. Your life will be a lot easier.
2 sprigs of thyme or rosemary
Green olives with the pit
Freshly ground black pepper
Pre-heat your oven to 400 degrees.
Cut 2 squares of parchment paper that are about 1 foot by 1 foot.
Place the piece of fish in upper portion of the parchment.
Slice your lemon slices.
Use the remainder of the lemon and drizzle them lemon juice and olive oil over the fish and sprinkle a good pinch of salt and a pinch of pepper over the fish.
On top of the fish, lay the lemon slices…
…and the sprig of fresh herbs.
Place the olives next to the fish.
Fold the parchment over the fish so that the two ends meet.
Starting with one corner, continue folding the parchment up and around the fish to form a package. When you get to the other side, fold the corner under so that it stays sealed.
Place the packages on a sheet tray.
Cook for 12 – 15 minutes until the fish is cooked.
Serve the fish in the parchment package.