So easy, so delicious, so healthy! Fish cooked in a foil packet means a juicy, flavorful, healthy meal with very little cleanup and little to no butter or oil required. Winning! (Did I just write that? For the record, there are few people I can say I hate, and Charlie Sheen is one of them. What a jerk.)
Anyway, back to the good stuff. I have been resisting tomatoes all winter. They are all grown so far away or are just not very good in the winter that I don’t bother. But I have been craving summery recipes in the worst way, so I decided to take the leap and buy a box of cherry tomatoes over the weekend.
I built the rest of the dish around them. A beautiful filet of haddock from my favorite little local, Dorchester Market, played the part of the healthy protein. I simply laid it in the foil and surrounded it by juicy tomatoes.
Then I topped it with three cloves of garlic, cut into thin slices. Well, as thin as my patience allowed. To that, I added a drizzle of blood orange olive oil. You could leave this out and just let the fish steam in its own juices, but I am obsessed with blood orange olive oil, and I knew it would make this dish super fancy.
I topped the fish with slices of lemon and some black pepper, wrapped up the foil tightly, and popped it in the oven at 400 for 17 minutes.
I should mention that I cooked the fish from frozen. I bought it fresh, but when I realized we wouldn’t have time to eat it for days, I put it in the freezer. It was very thin, so the cooking time was perfect. Discovering the ability to cook fish from frozen and still end up with something so fresh is a miracle.
I served this dish with a great veggie side, which I will share in tomorrow’s post. It was a meal that not just tasted really great, but it also felt really good. Now if we could just get some spring weather, and I am talking 60 degrees or higher.