MEDITERRANEAN FISH PARCELS

6 SmartPoints per serving

Serves 4

l 1kg salad potatoes

l 250g cherry tomatoes, halved

l 75g pitted black olives

l 1 tbsp capers

l 2 sprigs rosemary, leaves picked

l 1 lemon, juiced and zested

l Calorie-controlled cooking spray

l 4 x 125g skinless cod fillets

l Mixed salad leaves, to serve BRING a large pan of salted water to the boil. Add the potatoes, cover and simmer for 10-12 minutes or until tender. Drain and allow to cool completely. Halve or quarter them lengthways and set aside. In a bowl, combine the tomatoes, olives, capers, rosemary and 1 tbsp lemon juice. Season well and set aside. Cut 4 x 30cm squares of kitchen foil and mist lightly with the cooking spray. Divide the potatoes between each and top with a cod fillet, then the tomato mixture. Mist with more cooking spray. Fold the foil into parcels, rolling the edges tightly to seal them. Put the parcels on the barbecue, or a griddle pan set over a medium-high heat, and cook for 8-10 minutes or until the fish is cooked through. Open the parcels, season and sprinkle with lemon zest. Serve in the foil with the salad leaves on the side.