But last week, the universe decided to throw a challenge at me. Not as complex as anything out of a mystery box on Iron Chef, just the odd task of having to go to Marino's, my beloved, sans grocery list or even an idea of what it was I would be prepping for dinner for two. I know, shoot me. As my partner in crime and I wondered hungrily and aimlessly through the store, it occurred to me that we both had smart phones, and that I had a whole bunch of recipes I'd starred in my inbox ripe for the picking.
BAKED FISH, SPINACH, AND TOMATOES IN FOIL PACKETS
1 pound fish fillets, about 1-inch thick
2 large handfuls baby spinach leaves
1 quarter red onion, thinly sliced
20 or so cherry tomatoes
4 sprigs fresh thyme
1/2 lemon, cut into 2 wedges
Salt and pepper
Olive oil or butter
- Preheat the oven to 400°F
- Check the fish over and remove any pin bones. Divide it into two equal portions.
- Lay out two sheets of aluminum foil, each about 12-14 inches long. Pile a large handful of baby spinach leaves in the middle of each piece of foil. Lay one fish fillet on each bed of spinach. Season generously with salt and pepper.
- Lay a few slices of onion over the top of each fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. Give each packet a squeeze of lemon and a drizzle of olive oil (or a pat of butter).
- Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.
- Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top.
- Eat immediately.