As the heat continues to blister us here around the neighborhood, light & fresh meals are the order of the day. If you’ve followed us here, you know that I love to do foil pack meals on the grill. Only problem – when it’s seven skadillion degrees out and the air feels like reclining on a damp sponge, even grilling can be a chore.
We took it easy. The Sweet Partner in Crime put together this delicious foil pack recipe with some fresh snapper filets in the oven. This is an incredibly simple, flavorful recipe that’s also super-healthy. No oil or butter was harmed in the creation of this dish. It’s unnecessary here:
- 2 (8 oz.) snapper filets
- 12-16 cherry or grape tomatoes, halved
- 1 medium yellow squash, cut in half lengthwise and sliced
- 1 green bell pepper, diced
- 1 medium shallot, minced
- 2 tsp. dill weed
- 1 tsp. dried thyme or 4-6 sprigs fresh
- 8-10 leaves fresh basil, cut into small strips
- salt & pepper
Preheat the oven to 400. Put one of the filets in the center of a piece of foil. Top each with half of the ingredients listed above:
Seal the foil tightly to make a couple of pouches:
Bake for 25 minutes (cooking time may vary based on size and thickness of filets). Let stand for five minutes at room temperature. Be careful opening the packets. You’ll get a blast of steam when you do. Empty into bowls and serve with some crusty bread for sopping up the juices.