fish pockets with sundried tomatoes

Fish pockets are one of our favorites. Fish filet cooked in a pocket (in this case aluminum foil, but if you're feeling fancy the traditional rendition is parchment paper) with various goodies which infuse the fish with a wonderful aroma and flavor. This time we used sundried tomatoes in place of fresh tomatoes to a wonderful result: the fresh tomatoes, which we usually prefer in almost everything, seem to fade and lose their flavor when cooked in this manner, while the sundried versions retain their sweetness and intensity. They balance the olive, capers and lemons much better. Highly recommended.

We paired the fish with roasted potatoes and parsnips and sliced zucchini added at the last couple minutes.