Cooking Fish In A Bag (En Papillote) is an amazing way to keep your fish moist and infuse other flavours.
Ingredients
- 3 new potatoes, chunky sliced
- 1/2 fennel, thinly sliced
- 6-8 cherry tomatoes, halved
- 6-8 black olives, gently squished
- 1 tsp capers
- 2 lemon slices
- white wine vinegar
- 1 fillet sustainable white fish
- 3 new potatoes, chunky sliced
- 1/2 fennel, thinly sliced
- 6-8 cherry tomatoes, halved
- 6-8 black olives, gently squished
- 1 tsp capers
- 2 lemon slices
- white wine vinegar
- 1 fillet sustainable white fish
Preheat your oven to 200°C/400°F/gas 6.
Boil your new potatoes for 6-8 minutes until soft.
Mix your cooked potatoes with the fennel, tomatoes, olives and capers, 1 tsp of oil and season generously.
Layout a large sheet of greaseproof paper or foil and make a pleat down the centre. Tip on your salad and lay your fish on top. Lay your lemon on top of the fish and finish with a drizzle of oil, a splash of white wine vinegar, salt and pepper.
Pull up the sides of your greaseproof or tin foil and fold over or scrunch to create a little fish parcel. Roast in the oven for 18-20 minutes.
Dinner is served.