The theme this week at I ♥ Cooking Club is In Season. There are always lemons around here...cherry tomatoes are in abundance most of time too. And of course, living close to the Gulf fish is always fresh (at least it is at Southern Seafood market).
This is my adapted version of Donna Hay’s baked fish with tomatoes.
She placed hers in a roasting pan and I altered it a bit. Just slightly. I baked the fish in a foil packet; using a foil packet allows for an easy cleanup. Now I never hear complaints about ease in cleaning up!
For this version I opted for fat white grouper fillets. The thin lemon slices made it pretty and very citrusy in taste.
Baked Fish Fillets with Tomatoes
1 ½ cups (350g) cherry tomatoes
1 lemon, thinly sliced
8 cloves garlic, finely minced
⅓ cup (80ml) olive oil
4 firm white fish fillets, such as snapper or grouper
lemon juice
sea salt and cracked black pepper
Preheat the oven to 180°C (350°F). Layer lemon slices on the fish. Just look at that nice firm fish. It's one of our favorites, always consistent in texture and quality.
After the lemon, gently distribute the tomatoes and garlic on the fish. Drizzle with half of the oil and then gently fold up foil to make a packet.
Bake for 20 to 25 minutes. Serve with a green salad.
The Donna Hay theme next week is Are You Calling Me A Tart?. That should be good! Much thanks to the ladies at IHCC for hosting and organizing these events so very well. I always have fun, so thank you :-)
I've made this before! I love your modifications.
ReplyDeleteWhat a great way to prepare fish that allows it to shine. I love grouper but rarely find it up here.
ReplyDeleteUtterly delicious, Tina. I love groper, though it's a rare treat in our house as it's so astronomically priced here.
ReplyDeleteLove that you cooked the fish in foil - really keeps the fish succulent and flavourful, and as you say makes for a very easy clean up.
Love this recipe...and making it in parchment is a wonderful idea (I have made it several times but not in parchment, which I will try as soon as possible as that is my favorite way to make fish/seafood). BTW, I know I come here to see the food each week (and I do, I really do), but I think I would be terribly terribly disappointed if you took that doggie off the banner in your blog as I love seeing the doggie each week as much as the food. :-)
ReplyDeleteI like everything about this recipe. Lemony fish, lots of garlic, roasted tomatoes, and easy clean-up!
ReplyDeleteGrouper is one of our favourites around here! And this looks delicious! Using a foil is a great idea, I'm all for less cleaning up too!
ReplyDeleteAs you know, Tina, "catching" good fish here in PA is rather haphazard unless of course you either know a fishing person or go fishing yourself!
ReplyDeleteHaddock does seem to be plentiful at times so I'm sure this approach would work with it. Love the foil clean-up tip. I've been buying those foil pans a lot lately. Maybe I should try your method!
Thanks for sharing, Tina...Looks yummy!
This is my favorite dish too. Actually, I just baked mine this morning, same oringinal recipe. Your adapted version looks delicious! So jealous of you for always having fresh fat fish!
ReplyDeleteI agree with you on the foil packets--perfect for easy clean up and wonderful for the tender moistness of the fish. I definitely need to make this with some of our local fish. ;-)
ReplyDeleteTina - I love that you took a simple recipes and cooked it in such a simple way with the foil packets. I despise clean up with a passion so I am all about making it easier. I think this looks like a delicious dinner. Break out the wine :)
ReplyDeletebaking it that way keeps it so moist. Looks really good.
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ReplyDeleteI'm all for cooking in foil - or on baking paper. Cheers
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