Fish Pockets

Name: Fish Pockets
Ingredients: 1 1/2 teaspoons extra-virgin olive oil; 1 4- to 5-ounce piece of swordfish or boneless fillet of sea bass, snapper, salmon or haddock; 1/2 medium potato, diced; 1 scallion sliced diagonally in half-inch slices; 1 thick slice of tomato, diced; 3 or 4 long thin strips of red or yellow bell pepper; 1 teaspoon fresh lemon juice; Salt and freshly ground black pepper to taste

8 ingredients

12 steps

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 4- to 5-ounce piece of swordfish or boneless fillet of sea bass, snapper, salmon or haddock
1/2 medium potato, diced
1 scallion sliced diagonally in half-inch slices
1 thick slice of tomato, diced
3 or 4 long thin strips of red or yellow bell pepper
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste

Directions

1

Pull out a square of heavy-duty aluminum foil to make a loose packet around the fish and vegetables.
2

Smear half a teaspoon of oil on the foil and set the fish in the middle.
3

Bring a small pot of water to a boil and throw in the potato dice.
4

Bring back to a boil and cook for 4 or 5 minutes, until the potatoes are just tender.
5

Drain immediately.
6

Pile the parboiled potato dice, scallions, tomato dice and pepper strips on the fish.
7

Sprinkle with remaining oil and lemon juice, adding salt and pepper.
8

Pull up the sides of the foil and seal.
9

The packets may be prepared ahead of time and refrigerated, but bring them to room temperature before cooking.
10

Preheat oven to 425 degrees.
11

Place the packets on a cookie sheet in the oven and cook for 20 to 25 minutes.
12

Serve immediately.