Mom’s Fish Dish

You could use any mild white fish for this recipe — I used haddock, but sole, tilapia, scrod, and even something sturdier like cod or halibut would all work.  Just be sure that if you choose a meatier, thicker fish, you adjust the cooking time.

1 1/2 pounds of haddock fillets

3 large tomatoes, chopped

4 tablespoons fresh dill, chopped (you could also use just about a tablespoon of dried dill weed)

4 tablespoons fresh flat-leaf parsley, chopped

3 cloves garlic, minced

Salt and pepper to taste

Olive oil

Preheat the oven to 375 degrees.  Lay out four to six sheets of aluminum foil and drizzle a little olive oil onto the center of each — just a teaspoon or two is fine.  Combine the tomatoes, dill, parsley, and garlic in a bowl and season lightly with salt and pepper.  Divide the fish into equal portions and lay one portion of fish onto each sheet of foil, directly on the oil (to prevent sticking).  Sprinkle the fish fillets with a little salt and pepper.  Spoon the tomato mixture over the top of the fillets.  Seal the aluminum foil around the fish, making individual packets — be sure to seal tightly so they don’t leak.  Place the packets on a baking sheet and cook at 375 for about 15-20 minutes, just until the fish is cooked through (it should flake easily with a fork and look opaque in the center, but not be turning to mush).  Serve over rice or cous cous.