Sometimes you are in the mood for something really delicious, fresh tasting, comforting, that doesn't take an hour to make. I use quite a few shortcuts here but the result is outstanding. This recipe is for one serving (which I made for myself the other night and liked so much that I made it again the next day for lunch), but you can double, triple, quadruple the ingredients so you have plenty for whoever you are feeding during that meal and put each one in it's own individual packet. I bought a box of frozen sole filets from Whole Foods and they are awesome. I keep them in the freezer so I always have something to eat on hand, and even if you just saute the (defrosted) filet in a little bit of butter with s&p it's great for a weeknight. The filets (which come in individual plastic pouches) only take about 5 minutes to defrost if you run them under warm water so it's nbd.
Ingredients:
-1 white fish filet (I used frozen sole, didn't even defrost it. Feel free to class it up with a nicer piece of white fish that's fresh or defrosted).
-1/2 tomato or a handful of grape tomatoes, diced
-1/4 yellow onion, minced
-1 tsp capers
-2 lemon slices
-1 tbs olive oil
-salt and pepper (about a 1/4 tsp each)
Directions:
-Preheat oven to 375.
-Place frozen fish (or fresh) on a piece of tin foil that is about 12x12 inches. Salt and Pepper the fish.
-Top the fish with the tomatoes, the minced onion, the capers, and the lemon slices. Drizzle the olive oil on top of everything.
-Fold the two sides that are on the long part of the fish filet up, and then fold over the top, leaving room for the fish and veggies to cook.
-Bake for 15 minutes, or until fish is cooked through.
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