Fish is important not only for enhancing the old gray matter, it's also been proven to boost athletic performance, which is one of the reasons our friend Marla prepares this recipe for her two sporty teenagers. The recipe is vitamin packed and super-easy.
"This is my daughter's favorite fish dish," said Marla. "It is kid tested and approved! One of the things I like about this is you can substitute almost any fish. My only caveat would be don't use Flounder, because I just don't think the texture lends itself well to this recipe."
Fish with Tomatoes and Rosemary
salt and pepper
4 tsp. Olive Oil
1 Tbsp. lemon juice
16 slices lemon
4 sprigs rosemary
24 cherry tomatoes, halved
Green onions, sliced (optional)
1. Preheat oven to 475. Cut four 12-inch long pieces of foil or parchment paper.
2. Rub each fillet with salt, pepper and 1 tsp. oil, and 1/4 tsp lemon juice. For each packet, put 2 lemon sliced in the center of the foil, top with the fish fillet, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves and sprinkle with 1 Tbsp sliced green onions (if using). Draw up the sides of the foil and seal the packets well - leaving room around the ingredients so they can steam. Put packets on a baking sheet.
3. Bake 12 to 15 minutes, or until the fillet is cooked. (Open a packet to test.) Spoon into soup plates and serve immediately.