Rockfish with Tomatoes and Herbs Baked in a Foil Packet
Making fish in a packet keeps it so moist and flavorful. This version, suggested by Scramble fan Sharon Hauer Gill, has light, simple flavors and takes just a few minutes to prepare. Sharon uses parchment paper to make hers, but I find foil much easier to wrap tightly around the fish (I’m not very crafty).
Ingredients
- 1 Tbsp. extra virgin olive oil
- 3 cloves garlic chopped
- 1 tomato diced about 2 cups
- 1 Tbsp. white wine vinegar
- 3 - 4 rockfish fillets or other thin white fillets about 1 lb.
- 1 tsp. dried thyme or use fresh thyme leaves
- 2 tsp. butter cut into pieces
- 1/2 tsp. salt or to taste
- 1/8 tsp. black pepper or more to taste
Instructions
- Preheat the oven to 450 degrees (or heat the grill to medium-high). In a small skillet heat the oil over medium heat, and when it is hot, add the garlic, and cook it until it is fragrant and just starting to turn golden, about 1 minute. Remove it from the heat.
- Meanwhile, combine the tomatoes and vinegar in a bowl.
- Lay each fillet in the middle of its own large square of heavy duty aluminum foil or parchment paper (about 12 inches), top each fillet with the garlic, the tomato and vinegar mixture, thyme, butter, and season everything with salt and pepper.
- Wrap the foil or paper into a packet around the fish and tomatoes, folding and sealing the edges, and put the packets in a large glass or ceramic (Pyrex-type) baking dish (unless you are grilling them).
- Bake (or grill) them for 10 minutes until the fish flakes easily with a fork (Note: if grilling in parchment paper, make sure you put them on the indirect heat side of the grill).
- Carefully open the packets, transfer the fish and tomatoes to a serving platter, and serve immediately.
Slow Cooker Directions
- Combine the tomatoes and vinegar in a bowl. Lay each fillet in the middle of its own large square of heavy duty aluminum foil or parchment paper (about 12 inches), top each fillet with the garlic, the tomato and vinegar mixture, thyme, butter, salt, and pepper. Wrap the foil or paper into a packet around the fish and tomatoes, folding and sealing the edges, and put the packets in the slow cooker. Cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours, until the fish flakes easily with a fork. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Peel the garlic, dice the tomato, cut the butter into pieces and refrigerate.
Scramble Flavor Booster: Add 1 tsp. capers or diced olives to each packet.
Tip: While standard foil works just fine, when making foil packets, I find that heavy-duty foil provides me with a sturdier packet to transfer in and out of the oven or grill. Just remember to rinse and recycle the foil after using it!
Nutritional Information Per Serving (% based upon daily values): Calories 182, Total Fat: 8g, 11.5%; Saturated Fat: 2g, 11%; Cholesterol: 45mg, 15%; Sodium: 367mg, 15.5%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 2g, 7%; Sugar: 4g; Protein: 23g
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