Here’s a great fish recipe I tweaked from a previous Weight Watchers recipe I found on line. The best thing about this recipe is it’s baked in a foil packet. Cooking in a foil packet allows all the juices and flavours to marry nicely together. Foil recipes can also be used while camping which my hubby and I do a lot of in the summer. It’s quick, easy and an all in one meal. Foil cooking also allows for a nice clean up after. Just toss the foil packet in the garbage when your done. This recipe serves 2 people (4.5 WW points/serving). When cooking for more guests make sure to adjust the ingredients for the right amount.

• 2 – 4 ounce snapper filets
• 20 small cherry tomatoes halfed   
• 1 cup canned artichoke hearts without oil, drained and quartered
• 1 clove garlic sliced  
• 2 tsp fresh lemon juice
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground

1. Preheat oven to 450ºF.
2. Tear off a 12-inch long piece of aluminum foil and place it on your work surface.
3. Place one fish fillet in the center of the foil and top with half the cherry tomatoes, artichoke hearts and garlic.
4. Add half the lemon juice, oregano, thyme, salt and pepper to each packet.
5. Bring the two long sides of the foil together over the fillet; fold and crimp closed.
6. Make sure the packet is completely sealed with no leaks or holes.
7. Transfer both packets to a large baking sheet and bake until hot and steaming, about 15-20 minutes.
8. Cool on the baking sheet 5 minutes then transfer each packet to an individual serving plate.
9. Open carefully and enjoy.