Greek Style Fish Packets Food

GREEK-STYLE FISH WITH MARINATED TOMATOES

Steps:

• Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
• Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
• To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
• Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.

GREEK-STYLE FISH PACKETS

Steps:

• Prepare grill - medium temp. Slice onion, green pepper and zucchini. Press garlic and stir into tomatoes.
• Prepare 4 sheets heavy-duty aluminum foil. Divide onion, bell pepper and zucchini evenly in center of each piece of foil. Spoon 1/4 cup tomatoes over veggies and top with 1 fish fillet. Drizzle fish with olive oil and sprinkle with salt and pepper.
• `Top each fish fillet with 1 tbsp. of the remaining tomato mixture and add olives on top. Fold foil packets up securely to seal, leaving room for steam to rise inside each packet.
• Place packets on grill. Grill 18-22 minutes or until fish flakes easily with a fork. Remove packets and open carefully.

MEDITERRANEAN COD PACKETS

Steps:

• Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
• Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
• Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
• Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

GREEK STYLE FISH #RSC

Steps:

• Make a foil packet for each piece of fish, in each packet you will season the fish with oilive oil (1 tspn) , lemon juice (1 tblsp) and zest, rosemary, and salt and pepper.
• Once seasoned add equal parts of cherry tomatoes, red bell peppers, and zuchini.
• Carefully close the foil packets and bake for 30 minutes. The package will bring out the moisture of the fish and with the lemon juice and tomatoes will create a wonderful sauce!

GREEK-STYLE ROAST FISH

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
• Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.