Potato and Fish Parcels

Cook Time 30 minutes

Servings 4

Ingredients

4 potatoes, thinly sliced

4 x 180-200g fillets of cod (or any other white fish) skin removed & pin boned

2 clove garlic, chopped

12 cherry tomatoes, halved

12 kalamata olives, pitted

1 tbsp capers

2 sprigs parsley, finely chopped

Salt and pepper

Olive oil

Method

Preheat the oven to 210°C.

Prepare 4 x 40 cm pieces of baking paper. Place sliced potatoes in the centre of each piece of baking paper. Top with the fish fillet. Season with salt and pepper and top with tomatoes, garlic, olives, capers, parsley and a generous drizzle of oil.

Place another piece of baking paper over the fish. Fold in the side of the baking paper to form a pouch and place on a tray. Bake for 20-25 minutes. Or a little longer if the fish is thick. Allow the fish to rest for two minutes.

Carefully open each pouch and serve.