Fish in a bag
With lemon, fennel, olives & white wine
With lemon, fennel, olives & white wine
Serves 1
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
Calories 420 21%
Fat 22.2g 32%
Saturates 4.1g 21%
Sugars 6.2g 7%
Salt 1.6g 27%
Protein 28.4g 57%
Carbs 23.1g 9%
Fibre 6.2g -
Of an adult's reference intake
Ingredients
- 1 free-range egg
- 100 g potatoes
- ½ a bulb of fennel
- ½ a lemon
- 5 ripe cherry tomatoes
- 1 handful of black olives (stone in)
- 1 x 120 g firm white fish fillet, such as sea bass, haddock, halibut, skin off, pin-boned , from sustainable sources, ask your fishmonger, skinned and pinboned
- olive oil
- 1 splash of white wine
Method
- Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
- Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
- Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones.
- Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
- Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
- When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
- Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
- Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
- To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Delicious served with steamed broccoli or green beans.
