FISH IN A BAG - Grilled
PREHEAT THE OVEN
Preheat the oven to 200°C.
COOK THE POTATOES
Wash the new potatoes and place into an oven-proof tray. Drizzle with some oil, crush in two cloves of garlic, strip the herbs over the spuds and add a pinch of salt and pepper, then toss together and roast for 25 minutes.
MAKE THE SALSA VERDE
Place the capers, last clove of garlic, parsley, oil, lemon juice and seasoning into a blender. Blitz to a smooth sauce consistency. This is a salsa verde.
SLICE THE TOMATOES
Slice the tomatoes and leave to one side for a moment.
CUT OUT THE PAPER
Cut a heart-shape out of the baking paper and place a few slices of tomato in the centre.
LAY THE FISH ON THE PAPER
Dunk the fish in the salsa verde and lay onto of the tomato.
WRAP THE PARCELS
Fold over the other half of the heart and crimp the edges to seal, starting from the top and working down towards the point. Repeat with another parcel and cook both alongside the potatoes for 10 minutes.
SERVE IT IN THE BAG!
Serve the fish, still in their bags with a mound of potatoes and a crisp green and lightly dressed salad. Serves 2