INGREDIENTS
4 large lemons
2 1/2 oz. drained pitted Kalamata Olives
17 grape tomatoes, cut in half
1 small red onion, thinly sliced
2 TBSP. fresh basil leaves, thinly sliced
1 tsp. salt
1/2 tsp. black pepper
DIRECTIONS
Preheat oven to 400 degrees.
Thinly slice 3 lemons.
From remaining lemon, grate 2 tsp. zest and squeeze 2 TBSP. juice.
In a small bowl, toss olives, tomatoes, onion, basil, oil, lemon zest and juice until well combined.
Sprinkle both sides of fillets with salt and pepper.
Cut four 12x18 inch sheets of heavy duty foil.
Place 1 sheet of foil on work surface.
Arrange 3-4 lemon slices in a single layer on half of foil; place one fillet over lemon slices and top with 2/3 cup olive mixture.
Fold foil to cover fillet and olive mixture.
Fold edges several times to seal tightly.
Repeat with remaining foil sheets, lemon slices, fillets, and olive mixture.
Place foil packets on rimmed baking pan.
Bake 14 minutes or until fillets turn opaque.
Internal temperature should be 145 degrees.
Carefully pull back foil to open.
Serves 4
