Baked Fish with Tomatoes and Tomatillos
I used regular diced tomatoes for this recipe, buy you can certainly use cherry or grape tomatoes, which would make it look nicer. If you can’t find tomatillos, use any other type of tomato, for example yellow ones.
Baked Fish with Tomatoes
and Tomatillos in Foil Packets
Recipe adapted from Self
1 pound fish fillets, about 1-inch thick
1 quarter white onion, thinly sliced
2 medium tomatoes, diced
8 tomatillos, sliced
4 sprigs fresh thyme
2 tablespoons of wine for each packet
Salt and pepper
Olive oil, to drizzle
2 slices of butter
- Preheat the oven to 400°F.
- Check the fish over and remove any pin bones. Divide it into two equal portions.
- Lay out two sheets of aluminum foil, each about 12-14 inches long. Lay one fish fillet at the center of each piece of foil. Season generously with salt and pepper.
- Lay a few slices of onion over the top of each fillet and scatter the tomatoes and tomatillos on and around the fish. Lay two sprigs of thyme over top. Give each packet a dash of white wine and a drizzle of olive oil and place the pat of butter on top. You can leave the butter out, if you prefer to use only olive oil.
- Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.
- Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.
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