Mediterranean fish parcels

• baby new potato↗250g 250g

  scrubbed

• olive oil↗ 1 tsp
• 2 x 175g/6oz firm white fish

  fillets, such as haddock or whiting

• 2 tsp sun-dried tomato paste or tomato purée↗
• finely grated zest of 1 small lemon

  plus 2 tsp lemon juice

• about 10 black or green olives
• 1 tbsp capers↗

  rinsed

• sprigs of fresh rosemary2 2

  or thyme

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.