Firm fish fillets, skinned and pin boned 4 (120 gms each)
Sea salt to taste
Free range eggs, beaten 4
Medium waxy potatoes 4
Fennel bulbs, trimmed and cut into wedges 2
Lemons, finely sliced 2
Olive oil as required
Black olives, pittled
and halved a few
freshly ground to taste
White wine as required
Brown rice, cooked till
al dante 2 cups
steamed a few
Pour sufficient water
into a deep non-stick pan, add salt and bring it to a boil.
Make a bag out of
wide aluminium foil by tearing off a piece 35 x 45cm and folding it double.
Fold three sides up,
seal it by brushing a little beaten egg onto the edges before you fold. Leave one side open.
Quarter the potatoes.
Drop them into the boiling salted water and cook for 6 minutes.
Meanwhile, place the
fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Add salt and mix gently.
Drain the potatoes,
cool and add to the bowl. Mix everything together, scoop into the foil bag and sprinkle the fennel fronds. Seal the remaining edge loosely and write the cooking instructions on it with a marker. Pop the bag in the refrigerator for 1 hour (it'll keep there for a day or two).
Heat the oven to
Open one side of the
bag and pour in wine. Reseal the bag, place on a baking tray and cook in the preheated oven for 18 to 20 minutes (if the piece of fish are thick, they will need 25 minutes to cook completely).
Once cooked, place
the bag on a serving plate and gently pierce to release the steam. The tomatoes and wine will have made a delicious sauce.
Serve hot with brown
rice, some steamed broccoli or green beans.