Fish parcels with tomatoes & capers

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olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Season the fish all over. Mix 2 tbsp oil and the rest of the ingredients (except the rocket) together and season. Divide between 2 sheets of foil and sit a fillet on top. Scrunch up the foil to make 2 parcels. Put on a baking tray and bake in oven for 20 minutes.
2. To serve, sit the fish fillets on a plate and spoon the tomato mixture and juices over the top. Scatter with rocket.

Per serving

242 kcalories, protein 28.7g, carbohydrate 3.9g, fat 12.5 g, saturated fat 1.8g, fibre 1.33g, salt 0.64 g

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Ingredients

• 2 x 150g thick sustainable firm white fish fillets
• extra-virgin olive oil
• 200g small cherry tomatoes , halved
• a small bunch tarragon , chopped
• 2 shallots , very finely chopped
• 1 tbsp nonpareille capers
• 2 tsp white wine vinegar
• rocket or other salad to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• 2 x 150g thick sustainable firm white fish fillets
• extra-virgin olive oil
• 200g small cherry tomatoes , halved
• a small bunch tarragon , chopped
• 2 shallots , very finely chopped
• 1 tbsp nonpareille capers
• 2 tsp white wine vinegar
• rocket or other salad to serve

Per serving

242 kcalories, protein 28.7g, carbohydrate 3.9g, fat 12.5 g, saturated fat 1.8g, fibre 1.33g, salt 0.64 g

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