Fish in a Bag

6 TB plus 2 TB extra-virgin olive oil, in all

4 fillets (6 oz. Each) flounder, pompano, snapper, haddock, bass, or any other flaky fish

4 TB Creole seasoning, in all

2 large onions, sliced in rings

8 italian plum tomatoes, cut into 1⁄2 inch slices

1 teaspoon salt

32 turns fresh ground black pepper

4 teaspoons minced garlic

_ cup chopped fresh basil

1. Preheat oven to 425 degrees.

2. Sprinkle each fillet with 1 TB of the Creole seasoning. Place each fillet on tin foil, and create a packet by folding over the edges, leaving enough foil to cover the top completely.

3. Place one quarter of the onion rings and 2 of the sliced tomatoes for each fillet, and sprinkle with 1⁄4 teaspoon of the salt, 8 turns of the pepper, I teaspoon of garlic, and 3 TB of the basil. Drizzle 1 teaspoon olive oil over each. Fold top of tin foil over to complete the foil packet, and bake for 20 minutes.

* You can add vegetables to the foil packets of fish for additional variety.

* For dinner parties, use lightly buttered parchment paper instead of tinfoil for a more attractive presentation.