Ingredients
4 de-boned white fish filets
( I like to filet the skin off to reduce the fat and fishy flavor.)
1 lg. ripe tomato small diced
1/2 C small diced red onion
3 cloves garlic minced
1/4 C small diced red pepper
1/4 C small diced green pepper
1/4 C small capers
1 C crumbled Feta cheese
1/2 C chopped parsley
Juice of 1 lemon
2 Tbsp Vigin olive oil
1/2 tsp sea salt
1/2tsp black pepper
Preparation
Mix all the ingredients together and set aside. De-bone the white fish filets either by v cutting the flesh or by using needle nose pliers. Some fish makets will do this for you, so ask it makes it easier. One sheet of tin foil per filet and spray or grease with olive oil. place filet in the tinfoil and generously spread the mixture over the fish, it’s ok if it spills over the sides. Wrap the tin foil and crimp the edges to create a tight seal. Place on a baking sheet. Place in a preheated 375* oven on the top rack and bake for 15 minutes. Remove and let cool for 5 minutes open the tin foil tent plate and enjoy.
