Thyme olive fish in parchment

It might qualify as ironic that the first recipe I tried from Ina Garten's "Make It Ahead" wasn't made in advance. The recipes are a mix of the sorts of dishes you might expect to make ahead: casseroles, gratins and such. But there are other recipes that just give instructions on how to reheat the food. All the recipes have instructions for cooking the food immediately as well.

I have the book on loan from the library. I know, I don't need additional recipes, but it's Ina Garten and it's make ahead, which hits two buttons. Now I just need to get my life in order so I can actually make the dish ahead.

Herb-roasted fish
From "Make It Ahead" by Ina Garten


Ingredients
2 fish fillets
2 tablespoons olive oil
2 tablespoons lemon juice
4 sprigs fresh thyme
4 green olives
Beaten egg white

Method
Cut 2 12- by 16-inch sheets of parchment paper. Fold in half and cut into heart shape. Place a fish fillet along the fold. Sprinkle with salt and pepper. Drizzle each fillet with 1 tablespoon olive oil and 1 tablespoon lemon juice. Top each with 2 thyme sprigs and 2 olives. Brush edges of parchment paper with egg white. Seal edges together and tuck under. Place on rimmed baking sheet and bake in preheated 400 degree oven for 15 minutes.Serve in packets.

Rating: Fine. Makes a nice enough bit of almost sauce between the olive oil and lemon juice. The make-ahead bit comes in when you assemble the packets the night before.