Fish parcels with roast vegetables

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

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.

Ingredients

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

Side dish
Fish course
Pescatarian
Gluten-free

Method

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.