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Here is a great new way to bake fish. The results are beautiful and outstanding.
4 tilapia fillets
juice of 1 lemon and grated zest
4 ripe tomatoes, diced
8 artichoke hearts, quartered
4 garlic cloves, finely minced
1/2 cup chopped green or black olives
8 teaspoons extra virgin olive oil
1 teaspoon dry oregano or fresh basil
1/2 teaspoon chilli flakes (optional)
2 teaspoons capers (optional)
4 teaspoons white wine such as Baron Herzog
4 teaspoons basil pesto or olive tapenade
kosher salt
freshly ground black pepper
Preheat oven to 400 degrees Fahrenheit. Season fish with salt and pepper.
Combine four teaspoons of olive oil with the garlic, tomatoes, olives, artichokes, capers, lemon juice, zest, oregano, pepper, chilli flakes and set aside.
Fold a piece of 12 x 12 parchment paper in half and cut out a large heart shape, with the fold being the centre of the heart. Open it up and then place a tablespoon of the tomato mixture along the fold. Place piece of fish on top of the tomatoes and top with the olive tapenade. Drizzle the fish with a teaspoon of wine and olive oil.
Fold the other half of the heart over and begin to fold and roll over the edges to create a package. Twist end to seal. Put on a baking sheet and bake for 15 minutes to 25 minutes until parchment is completely puffed up and brown. Serve immediately.
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