4orange roughy fillets(or red sapper, tilapia, flounder, etc.)
4sun dried tomatoes
4fresh or preserved lemon slices(cut in half)
2tablespoonsfresh thyme
4tablespoonsolive oil
salt and pepper(to taste)
Instructions
Preheat oven to 400 degrees or preheat grill.
Tear off 4 sheets of aluminum foil into sections large enough to fold over filets, with another couple of inches on each side to seal.
Place a filet slightly off center on each sheet and place 1 large piece of tomato and 2 lemon slice halves on top of each. Top each filet with ¼ of the fresh thyme and add 1 of oil to each packet. If desired, sprinkle with salt and pepper, to taste.
To seal packet, fold aluminum foil in half over the ingredients. Fold the 3 open sides, one at a time, over several times to seal the packet completely. The goal is to seal the packet tight enough to hold in the steam, but allow enough room for the air to expand.
Place foil packet in preheated oven for 15 minutes, or place on hot grill over medium, direct heat and cook for about 8 - 10 minutes. Add a couple minutes to your cooking time if starting with frozen filets.
To serve, open the foil packets, carefully avoiding the hot steam. Discard lemon slices. Transfer filets to plates.