We all aim to start out week off right, but there are times when preparing a gourmet meal can prove a difficult task (such as on a Monday or Tuesday evening). Fortunately, fish is quick and easy (and so, so good for you). This recipe (provided by Ms. Hepburn, as promised) is done with sea bass, but can be done with any fish fillet. I added in fresh lemon and a dash of white wine in each bag; my personal touch. This recipe is fast, fresh, and healthy; everything you are looking for on a weeknight.
20 cherry tomatoes, quartered
1 medium shallot, finely chopped
A few sprigs each fresh parsley and basil leaves, finely chopped
4 potatoes, boiled, peeled, and sliced into ½-inch rounds
8 sprigs fresh thyme
4 sea bass fillets, approximately
Sea salt to taste
Freshly ground black pepper
Preheat oven to 180 degrees Celsius. Mix the cherry tomatoes with the shallot, parsley, and basil. You will need 8 sheets of foil. Set out 4 sheets. On each sheet, prepare a bed with potato slices, 2 thin slices of lemon and a 2 thyme sprigs; lay a sea bass fillet on the potatoes, lemons and thyme; and then top each fillet with salt, pepper, a dash of white wine, and the chopped tomato mixture. Enclose each “packet” with the second sheet, being careful to seal each well so that no sauce escapes, but leaving room above the fish so it won’t cling to the foil.
Bake for approximately 20 minutes. Carefully open the packets directly at the table when you serve the fish.
Please tell me if you decide to make it and how it turned out!