Haddock and Tomato Parcels
Serves 4
Ingredients
- 4 x 200g haddock fillets
- 2 tbsp extra virgin olive oil
- 20 cherry or baby plum tomatoes
- 4 shallots, sliced into wedges
- 12 black olives, sliced
- 8 basil leaves
- 4 tbsp white wine
- 4 slices lemon
- Salt and freshly ground black pepper
- Basil leaves, and lemon wedges, for garnish
- Baked potato and green salad, to serve
Method
- Preheat the oven to 180°C/Fan 160°C/Gas 4
- Tear 4 rectangles of foil, big enough to wrap the fish. Pour ½ tbsp oil in the centre of each rectangle and place the fish on it.
- Pour over 1 tbsp white wine, 5 cherry tomatoes and a few olives over the fish. Place a basil leaf and lemon slice on the top and season with salt and pepper. Seal each foil parcel tightly.
- Place in the oven for about 10-12 minutes or until the fish is cooked through. Add a fresh basil leaf and a wedge of lemon before serving.
- Serve immediately with a baked potato and a green salad.
