When I lived in Pennsylvania and Michigan we had clearly defined seasons for fruits and vegetables. We looked forward to the time of year when strawberries were freshest and juiciest and when tomatoes ripened naturally in the garden. Living in Florida has certainly broadened the time frames for me to grow or purchase fresh produce.
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
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 :-)
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