Barbecue Mediterranean fish parcels

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.