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Nutrition: per serving

  • kcal275
  • fat6.4g
  • saturates0.7g
  • carbs21g
  • sugars0g
  • fibre1.9g
  • protein34.6g
  • salt1.33g
    low
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Method

  • 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.

  • 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.

  • 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.

  • 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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Comments, questions and tips (11)

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Overall rating

A star rating of 3.9 out of 5.16 ratings

wpsychs

Quite nice but not outstanding. I wanted a bit more sweetness with it, would add cherry tomatoes if I made it again.

peterinmalaga

Low fat but high carb treat. So not so healthy.

tandemstoker

A star rating of 5 out of 5.

Excellent! We don't like olives or capers so I used cherry tomatoes instead. I liked being able to prepare ahead.

vittoriacorda

A star rating of 5 out of 5.

Excellent! Basis for variations as well.

pennyrid

A star rating of 3 out of 5.

Left out the capers and used parsley instead of rosemary. Placed slices of lemon on the fish and a squirt of lemon juice and it was nice. The whole family ate it and enjoyed it.

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