Lemony Herb Fish Pockets

These delightful little packets of fish, tomato, fresh herbs and lemon look gourmet, but they're easy. The parchment paper locks in flavor and tenderness. Just unwrap and savor the flavor.

Recipe Ingredients:

4 (6-ounce) halibut fillets, rinsed, patted dry
1 tomato, chopped
1/4 cup lemon juice
2 tablespoons crushed thyme
4 cloves garlic, peeled and crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Cooking Directions:

1. Preheat oven to 350°F (175°C). Have a roll of parchment paper handy.
2. Cut four 12-inch circles from parchment paper; fold each circle in half. Lay each circle flat. Place a halibut fillet on each circle next to the fold.
3. Dividing ingredients equally top fish with tomato, lemon juice, thyme, crushed garlic, salt and pepper. Refold paper circles over fish so that cut edges meet. Fold and roll cut edges up all around to seal packets securely.
4. Place on a baking sheet and bake for 10 to 12 minutes or until packets are browned and puffed. Transfer to serving plates and cut open to serve.

Makes 4 servings.

Tips:

• Fish is cooked when it flakes easily when probed with a fork.
• Be mindful of steam escaping the sealed packets so that no one is burned.
• Parchment paper is sold at by some grocers; otherwise check a kitchenware specialty store.