This is one of my favorite Fall family recipes. I was so enraptured by the wonderful aroma coming from my oven that I didn’t bother to get a very good picture of this dish. However, this is a perfect weeknight treat – cheap, quick, and memorably rewarding.
Total kitchen time: 20 mins
Makes: 2 bagged fishies
- 2 small fillets of white fish (talapia, flounder, red snapper and orange roughy all work well)
- 1/2 cup kalamata olives
- 4 cloves garlic
- 2 sprigs of rosemary
- 1 small bunch of thyme
- 1 tbsp olive oil
- 1 tbsp butter
- salt and pepper to taste
- 2 12″x12″ sheets of cooking parchment (unwaxed)
- Preheat the oven to 425F and set the rack to the upper position.
- In a food processor, combine the olives, garlic, rosemary and olive oil. Pulse a few times, keeping the mixture coarse.
- Arrange each fish fillet in the middle of a piece of parchment. Lightly salt and pepper. Divide the butter between the two fillets. Pile a few heaping spoonfuls of the olive mixture over the fish and top with some thyme sprigs.
- Seal the parchment into a pouch by pulling the sides together and making a crease in one direction. Fold the crease over itself and crease again. Fold the remaining sides in and crease several times.
- Place the pouches on a baking sheet and bake for 12-15 minutes or until the fish flakes with a fork. Unwrap the pouches. By this point, you have been smelling the sweet aromatic flavor of the herbs and butter melting together for over 10 minutes. Just make sure you don’t accidentally eat the paper, as you ravenously attack your dinner.
Serve with crusty, rustic bread and a dry white wine. You’ll be amazed at your return on investment tonight.