Foil Packet White Fish with Oven-Roasted Tomatoes

Place top oven rack in the center position and pre-heat oven to 200°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat™ and set aside.

Slice tomatoes into 2” thick slices and place on the prepared baking sheet. Drizzle some extra virgin olive oil over the slices and sprinkle with salt and black pepper, to taste. Top with fresh thyme leaves, if desired, and place in the pre-heated oven for approximately 2 hours or until the tomatoes are nicely browned around the edges.

Remove from oven and use immediately or store in an airtight container covered with olive oil. Store unused tomatoes in the refrigerator for 1-2 weeks.

To prepare indoors, place top oven rack in the center position and pre-heat oven to 400°F. Tear off 4 sheets of aluminum foil into sections large enough to fold over fillets, with another couple of inches on each side to seal.

Place one fillet slightly off center on each sheet of foil. Top each fillet with an oven-dried tomato slice, two fresh or preserved halved lemon slices, as shown, one-half tablespoon fresh thyme leaves, and one tablespoon unsalted butter. If desired, lightly season with salt and black pepper, to taste.

To seal packet, fold aluminum foil in half over the fillets. Fold the 3 open sides, one at a time, over several times to seal the packet completely. The goal is to seal the packet tight enough to hold in the steam, but still allow enough room for the air to expand.

Place the foil packets in the pre-heated oven for 10 minutes, or place on hot grill over medium, direct heat for 8-10 minutes.

Remove from oven (or grill) and cool slightly before carefully opening the foil packets. (Use caution, escaping steam will be very hot). Discard the lemon slices and serve immediately with your choice of sides. Enjoy!