Name: Fish parcels with tomatoes and caperberries
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 8 baby new potatoes, quartered; 2 medium_piece (300g) tomatoes, sliced thickly; 2 tablespoon drained caperberries, rinsed; 2 x 200g (6½-ounce) firm white fish fillets; 2 tablespoon lemon juice; 1 clove garlic, crushed; 4 well-drained anchovy fillets, chopped finely; 1 small_piece (200g) fennel bulb, trimmed, sliced thinly, fronds reserved; 1 tablespoon fresh oregano leaves

Ingredients

8 baby new potatoes, quartered

2 medium_piece (300g) tomatoes, sliced thickly

2 tablespoon drained caperberries, rinsed

2 x 200g (6½-ounce) firm white fish fillets

2 tablespoon lemon juice

1 clove garlic, crushed

4 well-drained anchovy fillets, chopped finely

1 small_piece (200g) fennel bulb, trimmed, sliced thinly, fronds reserved

1 tablespoon fresh oregano leaves

Method

1.Preheat oven to 200°C (180°C fan forced). Cut two 30cm x 40cm (12-inch x 16-inch) pieces baking paper.

2.Boil, steam or microwave potato until tender, drain.

3.Combine tomato and caperberries in centre of each baking paper piece, top with fish, drizzle with juice, season. Fold edges of paper over tightly to enclose fish, place fish parcels on oven tray. Bake about 25 minutes or until fish is cooked.

4.Meanwhile, heat large non-stick frying pan over medium heat, cook garlic, anchovies, potato and fennel, stirring occasionally, about 20 minutes or until potato is browned lightly. Remove from heat, stir in oregano. Season to taste.

5.Serve parcels with potato mixture; sprinkle with reserved fennel fronds.

We used blue-eye fillets but use any firm white fish fillets you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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