Barbecue Mediterranean fish parcels
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These fragrant fish parcels are bursting with flavour and also super-light to eat – they’re ideal for a summer’s day
Ingredients
New potatoes, raw
1000 g
Cherry Tomatoes
250 g, halved
Olives, in Brine
75 g, pitted black olives
Capers, in Brine
1 tablespoon(s)
Rosemary, Fresh
2 sprig(s), leaves picked
Lemon
1 zest(s) of 1, plus wedges to serve
Lemon Juice, Fresh
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Cod, raw
4 fillet(s), medium
Salad leaves
4 portion(s)
Instructions
1
Bring a large pan of salted water to the boil. Add the potatoes, cover and simmer for 10-12 minutes or until tender. Drain and allow to cool completely. Halve or quarter lengthways and set aside.
2
In a bowl, combine the tomatoes, olives, capers, rosemary and lemon juice. Season well and set aside.
3
Cut 4 x 30cm squares of kitchen foil and mist lightly with the cooking spray. Divide the potatoes between each and top with a cod fillet, then the tomato mixture. Mist with more cooking spray.
4
Fold the foil into parcels, rolling the edges tightly to seal. Put them on the barbecue, or a griddle pan set over a medium-high heat, and cook for 8-10 minutes or until the fish is cooked through.
5
Open the parcels, season, sprinkle with lemon zest, then serve in their foil parcels with the salad leaves on the side.
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