Fish Parcels with Tomatoes and Olives and New Potatoes

• 4skinless cod fillets, about 150 g each
• 300gcherry tomatoes, halved
• 2garlic cloves, thinly sliced
• 15 mllemon juice
• 3 tbspolive oil, divided between the parcels
• 60 gpitted black olives, halved
• 15gparsley, chopped
• fine salt
• black pepper
• 700gnew potatoes, halved if large
• 250ggreen beans, trimmed
• 1 tbspextra virgin olive oil
• ½lemon, cut into 8 thin slices, optional (optional)

Method

1. 1Heat the oven to 200C fan. Put the new potatoes in a pan of cold salted water, bring to the boil and cook for 15 to 18 minutes until a knife slides in with no resistance.
2. 2Cut four large squares of baking paper. Divide the tomatoes, garlic and 3 tbsp olive oil between them. Sit one cod fillet on each, season lightly and add the olives and optional lemon slices.
3. 3Bring the paper up over the fish and fold the edges over twice to seal into a loose parcel. The steam needs room, so leave air inside; a tight parcel will not cook evenly. Put the parcels on a baking tray.
4. 4Bake for 14–16 minutes, depending on thickness. Carefully open a parcel, keeping your face away from the steam, and check that the fish is opaque throughout and flakes easily. If needed, reseal and cook for a few minutes more. Rest for 2 minutes.
5. 5Drop the green beans into the potato pan for the last 4 minutes of its cooking time, then drain everything and toss with the extra virgin olive oil and a pinch of salt.
6. 6Open the parcels carefully at the table. Divide the 15 ml lemon juice over the fish, scatter with parsley and serve with the potatoes and green beans.

Per serving

kcal

428

protein

31.9g

fibre

6.2g

carbs

37g

fat

17.5g