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Mediterranean Fish Parcels |
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| Serves 2 |
Prep 20 mins |
Cooking 40 mins |
Easy |
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Ingredients |
250g baby new potatoes, scrubbed
1 tsp olive oil
2x 175g firm white fish fillets, such as haddock
2 tsp sun-dried tomato paste or tomato puree
finely grated zest of 1 small lemon plus 2 tsp lemon juice
10 black or green olives
2 sprigs of fresh rosemary or thyme
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Preheat the oven to 190C/ Fan
170C/ Gas 5. Boil the potatoes in lightly salted water for
about 12 minutes or until tender, then drain well.
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Take 2 large sheets of foil,
about 30 cm square, and brush the middle area of each
sheet with the olive oil. Put a fish fillet on top and
spread with the tomato paste. Sprinkle with the lemon zest
and juice, add the cooked potatoes and olives and season
with ground pepper.
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Lay a sprig of rosemary or
thyme on top, then loosely wrap and secure each parcel
tightly to completely enclose the ingredients. You can
prepare these up to half a day in advance and keep them in
the fridge.
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Put the fish parcels on a
baking sheet and bake for 20-25 mins, or until the fish
flakes when tested with a fork. Serve at once, with
steamed green beans.
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DAILY
DINNERS 
