Super-simple yummy fish in foil
INGREDIENTS 1 egg, beaten 100g waxy potatoes ½ bulb fennel, trimmed and cut into wedges, frond reserved ½ lemon, finely sliced 5 cherry tomatoes, halved 1 drizzle olive oil 1 handful pitted black olives, halved 1 good-sized fish fillet – snapper, hapuku, tarakihi, john dory or salmon sea salt freshly ground black pepper splash of white wine
METHOD 1. Bring a pot of salted water to the boil. 2. Tear off a 35 x 45cm piece of aluminium and turn it into a bag by folding it double, brushing a little beaten egg onto the edges of two sides and then folding and creasing the sides together. Leave the top open. 3. Cut the potatoes into quarters or smaller pieces if they’re large. Cook for 6 minutes in the boiling salted water. Meanwhile, combine the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Season with salt and pepper. 4. Add drained and cooled potatoes, mix everything together. Scoop into the foil bag and sprinkle on the fennel fronds. Seal the remaining edge loosely, without using egg wash. 5. At this point you can pop the bag in the fridge to use later; it will keep for a couple of days. 6. If cooking the parcel to eat immediately, heat the oven to 200ºc, unravel the top of the bag and pour in the wine. Re-seal the bag, place on a baking tray and cook for around 20 minutes, or longer if the fish is quite thick. 7. Once cooked, place the bag on a serving plate and gently pierce to release the steam. The tomatoes and wine will have made a delicious sauce. 8. Serve with steamed green vegetables of your choice.
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