Spanish Fish Parcels
This slimmer dinner for two is under 400 calories a serving. Cooking in a parcel is a clever technique for perfectly cooked fish; almonds, sherry and olives add a Spanish twist
Ingredients
- 400 g baby new potatoes
- 20 g blanched almonds roughly chopped
- 75 g cherry tomatoes halved
- ½ yellow pepper thinly sliced
- 25 g pitted green olives sliced
- handful of parsley leaves
- 1 x 180g pack sea bream fillets
- zest and juice of ½ lemon
- 1 tbsp dry sherry optional
- 2 tsp olive oil
Instructions
- Preheat the oven to 180°C, fan 160°C, gas 4. Cook the potatoes in boiling salted water for 15-20 minutes or until very tender. Drain and leave until cool enough to handle.
- Put the almonds in a small roasting tin and toast in the oven for 4 minutes until golden. Set a timer as you don’t want them to burn.
- Cut out 2 large squares of foil parchment paper (or use squares of foil with baking paper on top – see picture). Cut the new potatoes into thick slices and divide these between the 2 sheets, arranging them in the centre in a single layer. Top with the cherry tomatoes, yellow pepper, half the almonds, the olives and half the parsley.
- Sit the sea bream fillets on top, season and spoon over the lemon juice and zest, sherry (if using), olive oil and the remaining almonds. Seal the parcels tightly, then bake on a tray in the oven for 15-20 minutes until the fish is opaque and cooked through. Serve scattered with the remaining parsley, with salad or veg on the side.