For this recipe, you can use any type of wild-caught white fish such as cod, grouper, halibut or snapper. Serve with sautéed asparagus.
Makes 4 Servings
Total Prep Time: 30 minutes
2 salmon fillets
2 cod fillets
1 cup cherry tomatoes, halved
a few sprigs of parsley, thyme or tarragon
1 lemon, sliced
Pinch of sea salt and black pepper
2 tablespoons olive oil
Tear out 4 pieces of aluminum foil or parchment paper, enough to hold and seal fish in a parcel. Cut fish fillets into half and divide among foil squares, placing them in the middle. Top each with tomatoes, herbs and a few slices of lemon. Season with salt and pepper then drizzle with olive oil. Fold sides of the foil together to form a parcel. Make sure the parcels are well sealed. Steam parcels in a steamer for 5-7 minutes. Alternatively, you can bake them in the oven at 400°F/200°C for 10-12 minutes.