Fish in a Bag (P1)

6 TB plus 2 TB extra-virgin olive oil, in all
4 fillets (6 oz. Each) flounder, pompano, snapper, haddock, bass, or any other flaky fish
4 TB Creole seasoning, in all
2 large onions, sliced in rings
8 Italian plum tomatoes, cut into ½ inch slices
1 teaspoon salt
32 turns fresh ground black pepper
4 teaspoons minced garlic
¾ cup chopped fresh basil

Directions:
Preheat oven to 425 degrees.
Sprinkle each fillet with 1 TB of the Creole seasoning. Place each fillet on tin foil, and create a packet by folding over the edges, leaving enough foil to cover the top completely.
Place one quarter of the onion rings and 2 of the sliced tomatoes per each fillet, and sprinkle with ¼ teaspoon of the salt, 8 turns of the pepper, I teaspoon of garlic, and 3 TB of the basil. Drizzle 1 teaspoon olive oil over each. Fold top of tin foil over to complete the foil packet, and bake for 20 minutes.

* You can add vegetables to the foil packets of fish for additional variety.


For dinner parties, use lightly buttered parchment paper instead of tinfoil for a more attractive presentation.