Thank-you Mark Bittman via the New York Times – not only is this super flexible (choose your own fish/herb/vegetable), but it’s also super possible on a weeknight. I did what’s below with salmon, basil and tomatoes, but besides the tastiness, my favorite part was that I was able to do up all of the packages early in the day and then take the tray directly out of the fridge and pop it in the oven. Slick and fancy…on a Tuesday – enjoy!
Salmon and Tomatoes in Foil
~2 lbs. salmon (skin on is fine), cut evenly into 3 or 4 pieces
sea salt AND freshly ground pepper
fresh basil leaves
~24 cherry or grape tomatoes, halved
foil for wrapping
For each package that you’re putting together, cut a 20-inch or so piece of foil – I used ‘heavy duty’, if you’re using regular then I would recommend doubling up.
Drizzle a bit of olive oil in the center of the foil, layer on a salmon fillet (skin down, if it has skin), tomatoes, basil, salt and pepper and then drizzle on a titch more olive oil. Seal the foil by folding it up onto itself and crimping the edges (both ways), so that you have a sealed little package of goodness (or 3, or 4). These packages can now sit in the fridge until you’re ready to bake them.
When you’re ready to cook, preheat the oven to 450 and place the packages on a baking sheet or in a roasting pan. Bake for 8 to 10 minutes (less if your fillets are thin) – if you can hear them sizzle then they should be done but you can also open one up to check for done-ness.
Allow the packages to rest for a couple of minutes and then serve them up – we enjoyed ours with some cheesy roasted vegetables.