Ingredients

The following ingredients have 2 Servings
  • 2 four-to-six ounce firm white fish fillets (tilapia, snapper, cod)
  • 1 lemon (sliced)
  • 2 teaspoons Greek seasoning spice mix
  • 1 small red onion (sliced)
  • 1/2 cup halved cherry or grape tomatoes
  • 1/2 cup halved (pitted kalamata olives)
  • 4 sprigs fresh oregano
  • 2 Tablespoons extra virgin olive oil

Instruction

  • Preheat your oven to 375 degrees Fahrenheit.
  • Divide the red onion slices between two large squares of parchment paper, placing them on the right half of the square with one inch of space between the onions and the edge of the paper.
  • Place each fish fillet on top of the onion. Season each fillet with one teaspoon of Greek seasoning spice mix and drizzle with a tablespoon of olive oil.
  • Lay half of the the lemon slices over each piece of fish, then arrange the tomatoes and olives around the outside of the fillets. Place two sprigs of fresh oregano over the top of each piece of fish.
  • Fold the left side of one of the pieces of parchment over the top of the fish. Fold the parchment paper together around the edges in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 8 to 12 minutes, depending on the thickness of the fish.
  • Let cool for three-five minutes. Serve by placing the sealed packets on individual plates, and allowing guests to open them at the table.