Fish Parcels
45 min
Easy
2
Ingredients
250g mixed potato and sweet potato, scrubbed and chopped
1 tsp olive oil
2 x 175g/6oz firm fish fillets, such as haddock or cod , sword fish or salmon
2 tsp sun-dried tomato paste or tomato purée
Finely grated zest and juice of 1 lemon
10 black or green olives
1 tbsp capers, rinsed
2 springs of fresh rosemary or thyme
Method
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.
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.
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.
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 or spinach .