Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Waldine Van Geffen VGHC42A
4 Fish fillets or steaks;about
-6oz ea, 3/4" thick*
1/4 c Dried tomato bits
1/4 c Lemon juice
2 tb Chopped fresh thyme or
2 ts Dried thyme
4 ts Garlic; minced
x Salt and pepper

Preheat oven to 400~. Cut 4 12" circles from kitchen parchment; fold
each circle in half.** Unfold circles and place fish pieces next to
folds. Top fish with tomato bits, lemon juice, thyme, garlic, salt
and pepper, dividing equally. Refold paper over fish so that cut
edges meet. Fold and roll cut edges up all the way around to seal
packes securely. Place on baking sheet; bake 10 to 12 minutes until
packets are browned and puffed. Transfer to plates; cut open to
serve. *Any thick-fleshed fish such as halibut, sea bass and orange
roughy. **Aluminum foil may be used in place of kitchen parchment.
Cut 4 12" squares of foil; proceed as with parchment circles, but
bake for 12 minutes. Source: The Sonoma Dried Tomato Cookbook (wrv)

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