Name: Fish in a bag
Total time: 45 min
Yield: 1
Ingredients: 1 free-range egg; 100 g potatoes; ½ a bulb of fennel; ½ a lemon; 5 ripe cherry tomatoes; 1 handful of black olives (stone in); 1 x 120 g firm white fish fillet, such as sea bass, haddock, halibut, skin off, pin-boned from sustainable sources, ask your fishmonger, skinned and pinboned; olive oil; 1 splash of white wine

Fish in a bag

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Total Time:
45 minutes

"Flavorful fish cooked to perfection in a convenient foil packet."

Ingredients:

1 free-range egg
100 g potatoes
½ a bulb of fennel
½ a lemon
5 ripe cherry tomatoes
1 handful of black olives (stone in)
1 x 120 g firm white fish fillet, such as sea bass, haddock, halibut, skin off, pin-boned from sustainable sources, ask your fishmonger, skinned and pinboned
olive oil
1 splash of white wine

Instructions:

Prepare a foil bag for the fish by folding a 35cm x 45cm strip of tin foil in half. Seal three sides like an envelope by brushing with beaten egg. Leave one side open. Boil the chopped potatoes in salted water for 6 minutes, then drain and let cool. Cut the fennel and slice the lemon. Combine potatoes, fennel, lemon, cherry tomatoes, olives, and fish in a bowl. Drizzle with oil, season, and toss. Transfer to foil bag, add fennel fronds, and refrigerate. When ready to cook, preheat oven to 200°C/400°F/gas 6. Add wine to the bag, seal, and bake for 18-20 minutes. Serve with steamed broccoli or green beans. Enjoy the flavorful sauce created inside the bag!

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