Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds white fish
  • 2 tbsp Olive oil (and extra for garnish)
  • 1 cup olives ((Used a combination of Castelvetrano olives, Kalamata olives and Cerignola olives))
  • 2 lemons (sliced)
  • 4 shallots (peeled and sliced)
  • 1 cup tomatoes ((used Compari tomatoes cut in slices but heirloom tomatoes fresh from the garden would be awesome in this dish))
  • 2 tsp Italian seasoning
  • salt and pepper (to taste)
  • Basil (fresh optional for garnish)

Instruction

  • Preheat grill on medium high heat or preheat oven to 190 degrees Celsius or 375 degrees F.
  • Lay out 4 pieces of aluminum foil large enough to fold around the fish with leaving a little extra room. One sheet for each personal portion. Drizzle a little olive oil so it does not stick.
  • Lay a fish fillet in each of the aluminum foil sheets. Top the fish with olives, lemons, shallots, tomatoes, Italian Seasoning and salt and pepper to taste.
  • Grab the aluminum foil on each side of the fish and fold over making sure you leave room for the fish to steam inside. Fold over each of the ends to seal in the juices of the fish.
  • Bake fish in oven or grill fish on outdoor grill for about 12-15 minutes (depending on the thickness of the fish) or until flakes easy with a fork. (Start checking your fish at 9 minutes as it all depends on the thickness of your fish)
  • Serve the fish in their little packets and let your guest open them. Drizzle with a little extra virgin olive oil and garnish with fresh basil. Serve with a nice tossed salad and veggies. Enjoy!