Fish Family friendly Main

Fish in a bag

Name: Fish in a bag
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250g English spinach leaves, washed, drained; 4 (180g each) thick, white fish fillets (such as cod, John Dory or snapper); Sea salt; 200g cherry tomatoes, halved; 2 tbs (40ml) extra virgin olive oil, plus extra to drizzle; 2 garlic cloves, cut into slivers; 1 lemon, quartered

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15m

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by Jill Dupleix

Food writer

Oct 03, 2015

Cooking fish this way allows it to steam perfectly, leaving you with juicy, tender fish that's never dry.

250g English spinach leaves, washed, drained
4 (180g each) thick, white fish fillets (such as cod, John Dory or snapper)
Sea salt
200g cherry tomatoes, halved
2 tbs (40ml) extra virgin olive oil, plus extra to drizzle
2 garlic cloves, cut into slivers
1 lemon, quartered

Method

1.

Heat oven to 200°C. Cut out four 38 cm square sheets of kitchen foil.
2.

Divide spinach between the 4 sheets of foil. Season the fish well with sea salt and freshly ground pepper and place on top of the spinach. In a small bowl, toss cherry tomatoes with olive oil, garlic, salt and some freshly ground pepper, then spoon on top of each fillet.
3.

Take one parcel, bring two opposite sides of the foil up to meet in the middle and tightly crimp the foil from the middle to the outer edge, shaping it into a half moon as you go. Now fold the crimped edge over again and squeeze it tightly so that no air escapes in the oven. Repeat for the remaining parcels.
4.

Place parcels on a baking tray. Bake for 15 minutes until the bag has puffed up like a balloon. Snip open each parcel and carefully slide the contents onto warm plates. Drizzle with extra olive oil and serve with lemon wedges.