Seafood Packets (aka Salmon in Foil)

I was watching a cooking show called "Cucina Amore" on PBS one afternoon and decided that I must have the companion cookbook. It's one of the only times I've ordered a product after seeing it on TV. I love this recipe; it's easy, flavorful and elegant. Equally good for a dinner party or a fast weeknight meal. I wouldn't recommend using previously frozen fish for this recipe - you need a fresh, delicious fish to make this dish special.

Makes 1 packet.

1 1/4 tsp extra-virgin olive oil ("EVOO")
1 (4-5 oz) piece of swordfish or boneless fillet of sea bass, snapper, salmon, or haddock
1/4 potato, diced (I recommend red, or "new" potatoes)
1 green onion, sliced diagonally
Pinch of finely minced garlic
1 thick slice of red, ripe tomato, seeded and diced
3 or 4 long thin strips of sweet red or yellow bell pepper
1 teaspoon finely chopped fresh herbs, such as dill, basil, chervil, chives, or a combination
1 teaspoon freshly squeezed lemon juice
Sea salt and freshly ground black pepper to taste

Tear off a square of heavy-duty aluminum foil large enough to make a loose packet around the fish and the vegetables (buy the "extra-wide" roll of heavy duty foil). Smear about 1/4 teaspoon of the oil on the foil and set the fish in the middle.

Bring a small pot of water to a boil and throw in the potato dice. Return to a boil and cook for 4-5 minutes, until the potato is just tender, then drain immediately.

Arrange the parboiled potato, green onions, garlic, tomato and pepper strips on top of the fish. Sprinkle with the herbs, the remaining oil, the lemon juice and salt and pepper to taste. Pull up the sides of the foil and seal to make a loose but tightly closed packet. The packets may be prepared well ahead of time and refrigerated, but allow time to bring them back to room temperature before cooking.

When you're ready to cook, preheat the oven to 425 degrees. Set the packet on a baking sheet and bake until the fish and vegetables are done, about 20-25 minutes. Serve immediately in their packets, breaking each one open at the table to release the fragrance.

Note: The recipe doesn't call for capers, but the picture in the book shows capers served at the table and sprinkled on the cooked packet.