Mediterranean Fish Parcels

Name: Mediterranean Fish Parcels
Ingredients: 2 None small potatoes; 2 (7 oz) fresh firm white fish fillets; 1.5 oz sun-dried tomatoes, coarsely chopped; 4 None marinated artichoke hearts, halved lengthwise; 2 oz pitted kalamata olives; 3 tbsp fresh flat-leaf parsley, coarsely shredded; 1 tbsp lemon juice; 1 tbsp olive oil; None None crusty bread, to serve

9 ingredients

3 steps

Ingredients

2 None small potatoes
2 (7 oz) fresh firm white fish fillets
1.5 oz sun-dried tomatoes, coarsely chopped
4 None marinated artichoke hearts, halved lengthwise
2 oz pitted kalamata olives
3 tbsp fresh flat-leaf parsley, coarsely shredded
1 tbsp lemon juice
1 tbsp olive oil
None None crusty bread, to serve

Directions

1

Preheat oven to 375°F. Place potatoes in a small saucepan and cover with cold water. Bring to a boil and cook for 10 mins, or until tender. Drain, let cool then slice thickly.
2

Place 2 sheets of parchment paper (16 x 16 inches each) on a flat work surface. Arrange potatoes in center of each square. Top each with fish, sun-dried tomatoes, artichoke hearts, olives and 1 1/2 tbsp parsley. Drizzle lemon juice and oil over top. Season. Fold paper to enclose filling and form a parcel, tucking in ends to prevent liquid from spilling. Transfer to a baking tray and bake for 15 mins, or until fish is cooked through.
3

Sprinkle with remaining parsley. Serve immediately with bread.