Greek Fish in Foil

4 – 6 oz fish fillets, such as orange roughy, catfish, or tilapia

1 cup chopped tomato

¼ cup chopped red onion

4 tsp pitted and slice black olives

4 tsp olive oil

2 tsp dried oregano

½ tsp salt

8 sprigs dill

1 lemon, thinly sliced

1. Heat oven to 425 degrees.  Prepare four pieces of aluminum foil that are 3 times the size of the fish.  Fold the foil in half.  Place one fish fellet in the center of each piece of foil.

2. In a medium bowl, combine the tomato, onion, and black olives.  Divide the mixture and distribute it evenly on top of the four fish fillets.  Drizzle each fillet with 1 tsp olive oil and then sprinkle with ½ tsp oregano, and 1/8 tsp salt.  Lay two sprigs of dill and several lemon slices on top of each.

3. Tightly seal the foil packets.  Bake for 22 minutes.  Place each package on a plate.  Open carefully and serve immediately.