Fish parcels with roast vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

For some reason, a lot of people are nervous about cooking fish. If that sounds like you, then I encourage you to give this recipe a go as it’s so quick and easy–and pretty much foolproof. The fish is steamed in paper parcels, which keeps it perfectly moist, and the roast vegetables and olives are a delicious accompaniment.


  • 800 g (1 lb 12 oz) waxy potatoes, peeled
  • 1


Preheat the oven to 200°C (400°F). Cut the potatoes and fennel into 3 cm (1¼ inch) chunks, reserving the fennel fronds for later.

Put the potatoes, fennel, garlic cloves, tomatoes and olives in a bowl. Add the olive oil and season with sea salt and freshly ground black pepper.