This recipe for Salmon and Tomatoes in Foil is adapted from Mark Bittman and Jean-George Vongerichten (it appears in Quick and Easy Recipes from the New York Times, and is also in The Essential NYT Cookbook).
Last year, I made (but never posted about) a similar, but slightly more complicated fish dish from Dorie Greenspan, called Salmon and Tomatoes en Papillote.
The recipe is so simple that it is more of an idea than a recipe: put salmon on foil with basil leaves, tomatoes, salt, pepper, and olive oil. Wrap and roast until done. Dorie’s version adds scallions, thyme, lemon zest and lemon slices, and gives you the option of caramelizing the tomatoes first. Dorie also calls for a slightly different assembly.
First, you need to take a double thickness of foil (12″ square for one serving of 6-8 ounces of fish). Spread some olive oil over (you will need about a half tablespoon for greasing the foil and another half for putting over the top of the fish). Lay over your fish fillet and cover with with halved grape tomatoes (about8 halves), basil leaves (about 4-6 leaves), more olive oil and some salt and pepper. I tucked some of the basil under the fish, too.
Fold over the foil and crimp the edges to make a tight foil packet. You can refrigerate until you are ready to serve (for a few hours).
Roast (450 degrees to 500 degrees) until tender. The recipe says to cook for about 15 minutes, but I cooked it for 20 minutes and it still wasn’t as done as I like (My husband likes fish very, very well done). I ended up putting the fish back in the oven to cook, with the foil opened until it was really done.