Baking fish in foil locks in the steam and helps maintain moisture. The vegetables in this recipe are flexible, use what's in season! Recipe from author Silvia Ribas' blog 'Garden in the Kitchen'.
1 1/2 pounds sablefish (black cod) Available In Our Premium Subscription Box
3 cloves garlic, pressed
3 tablespoons olive oil
1 teaspoon dried oregano
1 bunch asparagus, trimmed
2 whole zucchini, cut into rounds
6 baby red onions, thinly sliced
1 handful cherry tomatoes
1 lemon, sliced
PREP FISH AND FOIL
Preheat oven to 400 °F degrees.
Cut fish into four equal pieces. Set aside
Whisk together olive oil, minced garlic, oregano, and a pinch of salt and pepper. Set aside.
Cut 8, 12-inch pieces of aluminum foil.
Place one piece of foil on the work surface. Place 5-6 asparagus spears, followed by 6 zucchini rounds, then fish. Top with sliced red onions and 2-3 cherry tomatoes, whole or halved.
Season each fish and vegetable packet with garlic oregano oil.
Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
Place the fish packets on a sheet pan and bake for 18-20 minutes.
Carefully open fish packets and remove the top foil. Serve the fish either in foil packets or move onto a plate. Garnish with a lemon slice and fresh cilantro.
This recipe can also be viewed on Silvia's blog, Garden in the Kitchen.