Fish Fillets “En Papillote” with Tomatoes

This is one of my favourite ways of cooking fish. It can be prepared in advance, it’s low fat and delicious, and the best thing about it is that there’s no greasy pan that needs washing up.

Portions: 2 adults + 2 children
Cooking time: 15 mins preparation + 25 mins baking

What's in it: Fish in general is a good low-calorie source of protein, omega 3 fats and various important Vitamins. Combined with Vitamin C rich tomatoes and spring onions, this makes a very healthy supper that could even be served in a posh restaurant.

Ingredients: 700g white fish fillets, cut into 2 large and 2 small pieces (e.g. Cod, Haddock, Hake) 200g cherry tomatoes, cut in half ½ bunch of spring onions 2 tablespoons sundried tomato paste Olive oil, salt, pepper 1 large sheet baking paper 1 large sheet kitchen foil Fresh basil leaves This dish is best served with fresh quality bread such as Focaccia, Ciabatta or Artisan Baguette. However, for a more substantial meal, creamy polenta or mashed potatoes (replace butter with olive oil) would be an excellent side dish.

Preparation: Place tomatoes on a baking tray and put under the grill at maximum heat until they start to gain colour. This should take about 10 minutes. Meanwhile, place kitchen foil on top of baking paper (foil on top). In the middle of the sheet, add sundried tomato paste and place fish fillets on top. Season with Salt, pepper and a few drops of olive oil. Sprinkle fish with spring onions and top with roasted tomatoes. Now reheat oven to 180ºC. Close the parcel tightly using a pin roll to seal the edges and place on a baking tray. (Make multiple parcels when cooking more portions) At this point, the parcel could be kept in the fridge until everyone’s home or your guests have arrived. Bake the parcel for about 25 minutes. It should be ready as soon as you can smell the lovely fish aroma in your kitchen. Carefully open the parcel and place fish on a plate along with its lovely juices and veg. Sprinkle with basil leaves and serve with fresh bread, creamy polenta or mash.

Adult version: You could add some king prawns on top to make this even posher. Otherwise, just enjoy with a nice glass of light white wine. Not suitable for freezing and re-heating.