Steamed mediterranean fish parcels

Name: Steamed mediterranean fish parcels
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 clove garlic, sliced; 16 cherry tomatoes, halved; 8 kalamata olives, pitted and roughly chopped; 1 tbsp capers; 500 g (4 fillets) flaky white fish; 1 small lemon, thinly sliced; 4 tbsp white wine; 200 g pearl couscous

Tom Jacobs @snakey_jakey

Cambridge

Steamed mediterranean fish parcels

Tom Jacobs @snakey_jakey

Saved

Ingredients

4 servings

2 tbspolive oil
1 clovegarlic, sliced
16cherry tomatoes, halved
8kalamata olives, pitted and roughly chopped
1 tbspcapers
500 g(4 fillets) flaky white fish
1small lemon, thinly sliced
4 tbspwhite wine
200 gpearl couscous

Saved

Steps

1

Preheat oven to 200oC. Cut 4 large squares of parchment paper.
2

In a frying pan cook the garlic, tomatoes, olives and capers in 1 tbsp of oil for 3min
3

Place a fish fillet in the center of each piece of parchment. Arrange a lemon slice on top of each fillet and evenly divide the tomatoes, olives, and capers among the fish parcels. Sprinkle with a pinch of salt and pepper. Drizzle with 1 tsp olive oil and 1 tbsp white wine in each parcel.
4

Wrap each parcel by folding the sides together and creating a tent, ensuring there are no gaps as you fold the paper together. Place the parcels on a baking sheet and bake for 8 to 10 minutes.
5

Cook the couscous
6

Discard the lemon, flake the fish and mix in with pearl couscous