Name: Fish parcels with roast vegetables
Yield: Serves 4
Ingredients: 800 g (1 lb 12 oz) waxy potatoes, peeled; 2 lemons, 1 thinly sliced and 1 cut into wedges; 1 large fennel bulb (450 g/1 lb); 2 tablespoons olive oil; 4 garlic cloves, bruised; 16 kalamata olives; 250 g (9 oz/1 punnet) cherry tomatoes; 4 x 150 g (5½ oz) boneless, skinless firm white fish fillets; 4 teaspoons butter

Preparation info

Serves
4

Difficulty
Easy

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.