Home/Recipes/Baked fish parcels with green olives, peppers & potatoes
Baked fish parcels with green olives, peppers & potatoes
Fish, baby potatoes, peppers and green olives bake together in neat paper parcels, so dinner for two needs almost no washing up. Finish with lemon and fresh basil.
- Category
- Mains
- Prep
- 20 min
- Bake
- 25 min
- Serves
- 2
Ingredients
- 250 gbaby new potatoes
- 10cherry tomatoes, halved
- ½yellow pepper, thinly sliced
- ½red pepper, thinly sliced
- 100 gStaffords Pitted Green Olives, drained
- 2 x ± 180 gfirm white fish fillets
- 2 tspdried Italian herbs
- 1lemon, zest and juice
- As neededolive oil
- To tastesalt and pepper
- To servehandful of fresh basil leaves
Made with Staffords
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Method
Preheat the oven to 180°C. Boil the potatoes in lightly salted water for about 12 minutes, until tender, then drain.
Cut 2 large pieces of baking paper, about 30 cm square, and brush the middle of each with a little olive oil.
Slice the potatoes in half and place them on each piece of paper. Divide the tomatoes, peppers and olives between the parcels and season everything well with salt, pepper and dried herbs.
Place a fish fillet on top of each bundle of vegetables and brush with olive oil. Sprinkle with the lemon zest and season the fish well with salt, pepper and dried herbs.
Wrap up and secure each parcel tightly to enclose the ingredients completely, then transfer to a baking tray.
Bake for 20 to 25 minutes, or until the fish flakes easily when tested with a fork.
Serve with a generous squeeze of lemon juice and torn basil leaves.
