Archives: Hebrew Cookbooks
July 21, 2011 by urjnetworkadmin • •
Put six 1” thick slices of halibut on six large squares of aluminum foil. Cover each piece of fish with two thick slices of fresh ripe tomato, 1 t capers, 1 t minced parsley, a sliver of garlic, and season with salt and pepper to taste. Pour 1 T of oil over each slice of fish, then fold and tightly seal each piece of foil. Put the fish “pockets” on an oiled baking sheet and bake at 400 degrees for 16 minutes. Place each pocket on a heated plate, open the foil and serve.