Mediterranean fish parcels
- Good Food team
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Serves 2
Easy
Cook: 50 mins
Including 20-25 minutes in the oven
A star rating of 3.9 out of 5.16 ratingsRate
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Ingredients
Nutrition
Units:
MetricUS
-
250g baby new potato
scrubbed
-
1 tsp olive oil
-
2 x 175g/6oz firm white fish
fillets, such as haddock or whiting
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2 tsp sun-dried tomato paste or tomato purée
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finely grated zest of 1 small lemon
plus 2 tsp lemon juice
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about 10 black or green olives
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1 tbsp capers
rinsed
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2 sprigs of fresh rosemary
or thyme
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Nutrition: per serving
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kcal275
-
fat6.4g
-
saturates0.7g
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carbs21g
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sugars0g
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fibre1.9g
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protein34.6g
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salt1.33g
low
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Method
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step 1
Preheat the oven to fan 170C/conventional 190C/gas 5. Boil potatoes in lightly salted water for about 12 minutes or until tender, then drain well.
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step 2
Take 2 large sheets of foil, about 30cm 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, olives and capers and season with ground pepper.
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step 3
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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step 4
Put the fish parcels on a baking sheet and bake for 20-25 minutes, or until the fish flakes when tested with a fork. Serve at once, with steamed green beans.
Recipe from Good Food magazine, June 2003
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A star rating of 3.9 out of 5.16 ratings
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