Ingredients:
2 small carrots, peeled and cut into matchsticks
1 zucchini, cut into matchsticks
1 yellow squash, cut into matchsticks
16 white mushrooms, thinly sliced
4 cloves of garlic, minced
1 salt and pepper
4 6-7 oz red snapper filets
1/2 Cup(s) extra virgin olive oil
2 Teaspoon(s) chopped fresh thyme leaves
2 ripe tomatoes, cored and thinly sliced |
Directions:
Preheat over to 350F.
Lay 4 pieces of aluminum foil on the counter, each approximately 14x12 inches. Distribute the carrot, zucchini, and yellow squash near the centers of each piece of foil. Scatter the sliced mushrooms and garlic over the veggies. Generously season with salt and pepper.
Season each snapper fillet with salt and pepper and put one on top of each pile of veggies. Place 3 slices of tomato on each fillet.
Drizzle each portion with 2 Tbsp olive oil and sprinkle with thyme.
Bring the 2 longer sides of the foil together over the fish and seal the edges by folding the over, as you would wrap a sandwich. Tuck the sides in, folding them together once or twice to form an airtight seal. Make sure there is some room for air to circulate in th epackets and that they're not bursting at the seams. Transfer the packets to baking pans large enough to hold them in a single layer or a rimmed baking sheet and bake for about 25 minutes, or until the fish is cooked through and the veggies are tender. Check one packet by unwrapping it carefully, the steam will be hot.
|
