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.