Ingredients
Scale
- ¼ cup olive oil
- 2 cloves garlic, sliced
- 1/8 tsp red pepper flakes
- 1 pint grape tomatoes, halved.
- 2 peaches, skinned and chopped
- 1 red onion, chopped
- 4 tsp. fresh oregano, chopped
- Salt and Pepper
- 1 Bunch Asparagus, trimmed
- 4 6 oz white fish fillets
- 2 TBS butter
- 8 Sprigs of Thyme
- 2 lemons, juiced
Instructions
- Heat oven to 425 degrees.
- In a skillet, over medium heat, combine olive oil, garlic and red pepper flakes. Heat until garlic begins to turn golden brown. Remove from heat. Discard garlic.
- In a medium sized bowl, combine tomatoes, peaches, onion, oregano, salt and pepper with the garlic/olive oil mixture. Mix. Toss asparagus into the bowl and mix to coat with oil.
- Pat fish fillets dry and season with salt and pepper.
- If using parchment paper see video directions below for how to cut parchment paper prior to assembling packages. If using foil, ear off a sheet of aluminum foil that is about 18 inches long.
- Lay prepared parchment or foil flat on counter. Place 1/4 of asparagus on parchment/foil. Top with 1 fish fillet, 1/2 TBS sliced butter, 1/4 of Peach Salsa mixture, and 2 sprigs of thyme. Squeeze the juice of 1/2 of a lemon over everything. Squeeze the juice of 1/2 of a lime over the assembled ingredients. Seal parchment or foil pack. (See video below for directions if you are unsure of how to do this).
- Bake in oven for 15 minutes or until fish is cooked through and veggies are tender crisp. Open immediately when you remove from the oven to avoid over cooking.