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Instructions:
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Heat oven to 450°F
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Fold four 15-inch-square pieces of parchment in half
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Starting at fold of each piece, draw half a large heart shape, cut along lines; open
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Place 1 fish fillet next to crease on each piece of parchment
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In a small skillet, warm 1 tablespoon oil over medium heat; sauté sliced garlic and pepper flakes until garlic turns golden (1 minute)
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Remove skillet from heat; stir in tomatoes, capers and olives
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Sprinkle fish with salt and pepper
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Divide tomato mixture among fish
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Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs
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10. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely
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11. Place packets on a large rimmed baking sheet; roast 8 minutes
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12. Broil or toast Ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil
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13. Transfer packets to plates; slit tops with a knife; gently open
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14. Serve 1 slice Ciabatta with each packet