1 pound Flounder fillet (also any white fish will do if flounder is not available)
1 large handfuls baby spinach leaves
1 quarter red onion, thinly sliced
10 or so cherry tomatoes
4 sprigs fresh thyme
1/2 lemon
Salt and pepper
Butter
Preheat the oven to 400°F.
Check the fish for pin bones, then cut it in half.
Lay out a sheet of aluminum foil. You will want it long enough so you can wrap the fish and its items together. Pile a large handful of baby spinach leaves in the middle of the foil. Lay fish fillet on a bed of spinach. Season generously with salt and pepper. Actually the first time I made this, did not add salt or pepper and it tasted great. So it's up to you.
Lay a few slices of onion over the top of the fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. A squeeze of lemon and a pat of butter on top.
Fold the foil lengthwise. Make sure the pinch the fold tightly closed. Then tightly fold the sides to create a sealed package. Note that if you have extra fish, you can create a second package as well. Bake for 20 to 25 minutes, until the fish is opaque.
Open the packets carefully to avoid spilling the juices. Eat immediately straight from the packets or transfer to plate.
Final note:
The following shows how your package should look before folding.
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