Recipe

A A A

• 3 large vine-ripened tomatoes , cut into twelve 1/4 inch slices
• 1/4 cup finely chopped shallot
• 6 (6 oz) red snapper fillets, skinned and cut in half crosswise
• 1/2 cup imported black olives, pitted and chopped
• 2 tbsp drained capers
• salt & freshly ground black pepper
• 1 tsp chopped fresh thyme
• 1/4 cup fresh lemon juice
• 1 tsp olive oil , preferably extra-virgin

• 1 Preheat oven to 450 degrees.
• 2 Cut twelve 12-inch squares of aluminum foil or parchment paper.
• 3 Set a square on the work surface so one corner points toward you.
• 4 Below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
• 5 Sprinkle with 1 teaspoon lemon juice and a few drops of oil.
• 6 Fold the triangle top down over the fish.
• 7 Seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
• 8 Repeat with the remaining squares and ingredients.
• 9 Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
• 10 Carefully open one package; the fish should be opaque in the center.
• 11 If it is not, reseal the package and bake the fish about 5 minutes longer.
• 12 Serve 2 packages per person, allowing each diner to open his or her own at the table.