Ingredients
- 120g baby spinach leaves
- 4 fish fillets (we used salmon)
- 120ml olive oil
- 1 lemon - juice and zest
- 2 garlic cloves, minced
- 2 tbsp basil, finely chopped
- 20 x olives, pitted and halved
- 20 x cherry tomatoes
Method
- Preheat oven to 180c and prepare 4 sheets of baking paper and 4 sheets of aluminium foil approx 35cm square.
- In a small bowl whisk together the olive oil, lemon juice and zest, minced garlic and basil.
- To assemble the fish parcels lay each sheet of foil down with a piece of baking paper on top.
- Place a handful of spinach in the centre of each and top with fish fillet.
- Spoon the olive oil mixture evenly over the fish. Place 5 cherry tomatoes and 5 olives on top. Fold the paper and foil to enclose.
- Bake for 10-15 minutes or until cooked through (the time will depend on the type and thickness of the fish).
- Serve with steamed vegetables and baby potatoes.
Serves 4
These fish parcels can also be baked in an air fryer.
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