250g baby new potatoes
10 cherry tomatoes, halved
½ yellow pepper, thinly sliced
½ red pepper, thinly sliced
100g Staffords Pitted Green Olives, drained
2 x ± 180g firm white fish fillets
2 tsp dried Italian herbs
zest and juice of 1 lemon
Salt and pepper, to taste
To serve: handful of fresh basil leaves
Preheat oven to 180˚C.Boil potatoes in lightly salted water for about 12 minutes or until tender, then drain.
Cut 2 large pieces of baking paper, about 30cm square, and brush the middle area of each piece with a little olive oil.
Slice potatoes in half and place on each parcel. Divide the tomatoes, peppers and olives between each parcel.
Season everything well with salt, pepper and dried herbs. Put a fish fillet on top of each bundle of vegetables. Brush the fish with olive oil. Sprinkle everything with the lemon zest and season the fish well with salt, pepper and dried herbs.
Wrap up and secure each parcel tightly to completely enclose the ingredients. Transfer to a baking tray.
Bake the parcels for 20-25 minutes, or until the fish flakes easily when tested with a fork.
Serve with a generous squeeze of lemon juice and torn basil leaves.