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Serves: 4

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes


  • 4 fish fillets, (such as catfish, trout or salmon) about 1-1/2 lb (750 g) total
    1 tbsp extra-virgin olive oil
    1 tsp grated lemon rind
    2 tsp lemon juice
    1/4 tsp salt
    1/4 tsp pepper
    2 tbsp drained oil-packed sun-dried tomatoes, thinly sliced
    2 tbsp chopped black olives
    2 tbsp rinsed capers
    4 fresh thyme sprigs


  • The fish can be enclosed in parchment paper or foil.
    Preheat oven to 400 F.
    Cut four sheets of heavy-duty foil or parchment paper in 6 to 8 inches long; arrange fish in single layer in center. Brush fish with half of the oil; turn.

    In small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with tomatoes, olives, capers and thyme.
    Double-fold sides then ends to seal, leaving room in package for steam.

    Place, seam side up, in oven; cook until fish flakes easily when tested, about 15 minutes.
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