Rockfish with Tomatoes and Herbs Baked in a Foil Packet
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
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.
Cook Time: 20 min
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