Cook fish fillets in parchment paper packets with tomato, onion, black olive, and Feta to create a fresh and distinctly Mediterranean meal.
4 6-ounce pieces boneless, skinless cod, salmon, or bass
2 cups halved cherry tomatoes
1/4 small red onion, thinly sliced
1/3 cup halved pitted black olives
1/4 cup olive oil
Kosher salt and black pepper
1 1/2 ounces Feta, crumbled (about 1/3 cup)
Fat 16g (2g saturated fat)
How to Make It
Heat oven to 425° F. Place the fish, tomatoes, onion, olives, oil, 1 teaspoon salt, and ½ teaspoon pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.
Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.
Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the Feta.
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