![]() Fish thyme plus#To the tomatoes slowly add remaining lemon juice to desired taste plus more salt if needed. Fish is cooked when pierced easily with a fork. ![]() Remove from the oven (or grill) and let sit for 5 minutes (be careful of escaping steam when opening foil pouch). Each pouch should puff up with steam after several minutes. Transfer pouches to a large sheet pan and bake for 15 to 18 minutes (otherwise place pouches on a hot grill for approximately 12 minutes). Make a second pouch with the remaining ingredients. Fold over the “top” and then pinch each side, folding ¼ inch of foil, twice, to make a tight seal for your pouch. Season entire contents generously with kosher or flaky sea salt (and pepper if desired). Open again and using the left half only (the “bottom”), lay out 10 slices zucchini, 10 potatoes, 2 pieces fish, lemon zest, thyme, ¼ cup water, olive oil and a few drops of lemon juice. Roll out 2 pieces strong (or double-layered) aluminum foil about 2 feet long and fold each in half. Let sit at room temperature while preparing fish. ![]() When smooth, mix into the tomatoes with 2 tablespoons olive oil and ¼ teaspoon salt. Using the flat side of a large knife, smash the garlic clove against the cutting board to make a paste. Drain and set aside to cool.Ĭut tomatoes in about ¼-inch pieces, place in a bowl and sprinkle with a generous pinch of salt. Cook for 10 minutes, or until potatoes are just tender. Place potatoes in a large pot of cold water with 2 tablespoons salt then bring to a gentle boil. ![]()
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