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Baked fish with capers, potato and lemon

Name: Baked fish with capers, potato and lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 small chat potatoes, skin on, very thinly sliced (a mandoline or vegetable peeler is ideal); 1/4 cup (60ml) extra virgin olive oil; 4 x 200g skinless firm white fish fillets (such as snapper); 1/2 lemon, thinly sliced; 1 tbs baby salted capers, rinsed, drained; Handful of soft herbs (such as coriander, flat-leaf parsley, dill, tarragon, chervil or fennel), chopped

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Baked fish with capers, potato and lemon

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These parcels of fish and potato are super easy and leave minimal washing up. Win-win.

8 small chat potatoes, skin on, very thinly sliced (a mandoline or vegetable peeler is ideal)
1/4 cup (60ml) extra virgin olive oil
4 x 200g skinless firm white fish fillets (such as snapper)
1/2 lemon, thinly sliced
1 tbs baby salted capers, rinsed, drained
Handful of soft herbs (such as coriander, flat-leaf parsley, dill, tarragon, chervil or fennel), chopped

Method

1.

Preheat the oven to 200°C and preheat a baking tray. Lay out 4 large sheets each of baking paper and foil.
2.

Divide potato among the paper, arranging 2 layers in the centre of each sheet. Drizzle with half the olive oil and season. Place a fish fillet and lemon slice on top, then scatter over capers, mixed herbs and sea salt. Drizzle over remaining 1½ tbs olive oil. Wrap up the fish, tucking the ends under to create a parcel and secure parcels with foil. Transfer to the preheated tray and bake for 20-30 minutes until the potato is tender.
3.

Allow the parcels to stand for a few minutes before opening and serving.