5 INGREDIENTS, 1 MEAL
FIVE INGREDIENTS = ONE MEAL
Celebrate samphire season with this healthy fish dish
Add the shallot and fry for 5 mins until soft, then add the capers and white wine. Let it bubble gently for 2 mins, then take the pan off the heat.
3. Cut two squares of baking paper (about 25cm in length, but who’s counting?). Lay a piece of fish on each one and drizzle over half the mixture from the pan and top with parsley, if you have some spare.
4. Season with a little salt (not too much – the samphire is pretty salty) and pepper, then add a squeeze of lemon juice and a drizzle of extra virgin olive oil. Fold the paper around each piece of fish so that they’re covered, then place them in a roasting tin and bake for 12 mins.
5. While the fish and potatoes are cooking, bring a saucepan of water to the boil. Add the samphire and cook for 1 or 2 mins until tender. Open up one parcel to check if it’s done – the fish should be white all the way through and juicy. Remove the fish parcels and sweet potato from the oven and open at the table as a smug reveal. Add the potato to the parcels and serve with the samphire.