Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 bunch of asparagus, trimmed
- 2 – 6 ounce fish fillets (anything will work — I used salmon)
- 6–8 cherry tomatoes, halved
- 2 tablespoons dry white wine
- 2 tablespoons capers
- 4 slices of lemon
- 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
- pepper + salt to taste
- aluminum foil
Instructions
To Prepare
- Tear two aluminum foil pieces about 16 inches long. Lay foil flat on a counter or baking sheet and lightly brush or spray with olive oil.
- Place half of the asparagus in the center of each piece of foil and season with salt & pepper to taste.
- Place the fish fillets on top of the asparagus and season with salt & pepper to taste.
- Top each fillet with 2 slices of lemon and arrange tomatoes on top.
- Sprinkle capers over the fillets, drizzle with white wine, and top everything with the thyme.
- Fold the long ends of the foil up to meet over the fillet. Fold the ends down to one side, folding 3 times to fully secure. Pinch the open ends of the foil closed and fold up and over 2 times. Make sure there are no holes in the foil because you want to steam everything inside.
To Grill
- Preheat grill to medium-high heat.
- Place on the grill for 12-15 minutes (a little longer for thicker fish, like halibut).
- Remove foil packet from grill and carefully open each side of the packet, allowing steam to escape. Open packet completely and transfer everything to a plate and serve.
To Bake
- Preheat oven to 400 degrees.
- Place foil packets on a baking sheet and bake for 15-20 minutes.
- Remove foil packet from oven and carefully open each side of the packet, allowing steam to escape. Open packet completely and transfer everything to a plate and serve.
Nutrition
- Serving Size: 2