Fish Parcels with Shallots & Tomatoes
From Sizzle Sensational Barbecue Food
Prep time: 5 minutes
Cook time: 15 minutes
4 (5-6oz/150g) white fish fillets (snapper, red mullet or bream, I used tilapia)
Salt & freshly ground pepper
1 tsp ground coriander
4 black olives, pitted and chopped (I used Kalamata)
1 tbsp capers, drained
2 shallots, peeled and finely chopped (¼ cup)
1 clove garlic, peeled & sliced
4 semi-dried tomatoes, chopped (I used sun dried in oil)
Finely grated zest of 1 lemon (in long strands)
1 tbsp lemon juice
1 tbsp finely chopped flat leaf parsley
String for tying up parcels
1. Rinse fish fillets and pat dry with paper towels. Cut four pieces of parchment paper, each 12 inches long and spread out on the counter. (or use double thickness aluminum foil and oil the part that will come in contact with the fish). Put one fillet in the center of each sheet of paper. Season with salt & pepper and sprinkle with ground coriander.
2. In a bowl, combine olives, capers, shallots, garlic and tomatoes and divide among fillets. Divide evenly over the fillets. Top each with lemon zest, juice, parsley and a drizzle of oil.
Alternative cooking method: in a preheated 375°F/190°C oven for 15 minutes. Be careful not to overcook as the fish will continue to cook as it stands Serve immediately.