4 skinless white fish fillets (I used hake)
400gm cherry tomatoes, chopped
1 red onion, finely chopped
2 Tblsp capers, rinsed and finely chopped
2 Tblsp white wine vinegar
Fish seasoning
Dried tarragon
480gm new potatoes
Rocket salad
Method
Heat the oven to 200ºC.
Spray four sheets of light weight foil with non-stick cooking spray.
(Each sheet about 30cm square, depending on the length of your fish)
In a bowl, mix together the tomatoes, onion, capers and vinegar.
Share this mixture between the sheets of foil.
Place a piece of fish on top of each tomato bed.
Sprinkle with fish seasoning and a little dried tarragon.
Fold the foil around each piece of fish to make four parcels.
Place the parcels on a baking tray and bake for 20 minutes.
Boil or steam the new potatoes until cooked.
Drain and keep warm.
Lift one fish fillet onto each dinner plate.
Spoon over the tomatoes and juices from the foil.
Serve with the potatoes and a handful of rocket or other salad.
