Fish

White wine, tomato and olive fish in a bag

Name: White wine, tomato and olive fish in a bag recipe
Yield: 4
Ingredients: 3 desiree potatoes; Salt and pepper, to season; Olive oil, drizzle; 5 grape tomatoes; Roughly chopped silverbeet (Swiss chard) or baby spinach; 180g seasoned fish fillet; Splash of white wine; 40.00 ml crushed canned tomatoes; Kalamata olives; Squeeze of lemon juice; Dill sprigs, to serve; Basil leaves, to serve

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P85 FISH IN A BAG - WHITE WINE, TOMATO AND OLIVE

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by Tom Walton

Sep 26, 2022

"Cooking fish or seafood in a bag is one of the simplest and most delicious ways to prepare it – perfect for a fast midweek meal. This gentle cooking technique is also forgiving enough for novice cooks to try, as it makes it harder to overcook the fish."

3 desiree potatoes
Salt and pepper, to season
Olive oil, drizzle
5 grape tomatoes
Roughly chopped silverbeet (Swiss chard) or baby spinach
180g seasoned fish fillet
Splash of white wine
2 tbs crushed canned tomatoes
Kalamata olives
Squeeze of lemon juice
Dill sprigs, to serve
Basil leaves, to serve

Method

1.

Preheat oven to 210°C. Slice 3 desiree potatoes into 5mm rounds and blanch in a saucepan of lightly salted boiling water, until tender. Divide the cooked potato slices between 4 large pieces of baking paper. Lightly season with salt and pepper and drizzle with a little olive oil.
2.

Scatter 5 grape tomatoes around the potato and top with a small handful of roughly chopped silverbeet (Swiss chard) or baby spinach leaves. Lay a seasoned fish fillet, skin-side down, over the spinach in each parcel, drizzle with a little more olive oil, a splash of white wine and 2 tbs crushed canned tomatoes, and scatter with some kalamata olives.
3.

Fold the baking paper up and around the fish, rolling the ends to seal them and form a pouch. Place the pouches on a baking tray and bake for 12-15 minutes. Carefully open the parcels and finish with a squeeze of lemon juice and a handful of dill sprigs and basil leaves scattered over.