Prep: 15 minutes
Cook: 30 minutes
As I've mentioned before, I'm fussy when it comes to fish. I'm trying to "teach" myself to appreciate fish for fish, but until then, I like recipes that sort of mask the fish. This one was nice.
My husband said to score this recipe high for taste but low for "bang for your buck". In other words, he had to wait a while for what he felt was a small portion.
For tips and tricks for cooking with fillets, see here.
What you'll need:
- 2 Tbsp olive oil
- 1 onion, thinly sliced
- 1 garlic clove, finely chopped
- 2 peppers, (I used 1 green, and 1 red), seeded and cut into thin strips
- 8 oz can diced tomatoes
- 1 Tbsp chopped mint
- 1/2 tsp dried oregano
- salt and pepper
- 4 skinless fish fillets (I used sole)
- 4 oz feta cheese, crumbled
- 4 sheets of baking parchment or foil (I used parchment)
Preheat oven to 350 degrees F.
Heat the oil in a frying pan over medium heat. Cook the onion, stirring occasionally for 3-5 minutes, or until soft. Add the garlic and peppers and fry until tender but not browned. Stir in the tomatoes and herbs. Season with salt and pepper. Remove from heat.
Using a round plate, cut 4 rounds of paper (or foil), each the size to easily wrap a fillet.
Put a spoonful of the pepper mixture on one half of each piece of paper (or foil) and set a fish fillet on top. Spoon some of the pepper mixture over top of each portion. Scatter the cheese on top.
Fold the paper (or foil) over the fish, and fold the edges over several times to seal. Set the parcels on a baking sheet.
Bake for 20-25 minutes or until the fish is cooked (for tips on checking the doneness of fish, see here). If you used paper, you can serve the fish in the parcels but remove if you used foil. Ta-da!
Recipe from Cook's Kitchen Handbook and 500 Basic Recipes