Baked Sablefish with tomatoes and capers from The Hog Island Book of Fish & Seafood: Culinary Treasu
Baking fish in an aluminum foil packet with aromatic ingredients is not only a healthy way to cook, but locks in an abundance of flavor. This technique lends itself well to virtually any meaty fish...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 tablespoons drained capers
- 3 tablespoons coarsely chopped fresh basil and/or flat-leaf parsley
- 12 cherry or grape tomatoes, halved
- 2 cloves garlic, very thinly sliced
- 8 sprigs fresh thyme
- 8 thin lemon slices (from 1 lemon)
- Fine sea salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- Four 5-ounce (140-g) skinless sablefish (black cod) fillets
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