Ingredients
- 1 free-range egg
- 100 gr. potatoes
- ½ a bulb of fennel
- ½ a lemon
- 5 ripe cherry tomatoes
- 1 handful of black olives (stone in)
- 120 gr. firm white fish fillet, skinned and pinboned
- olive oil
- 1 splash of white wine
Method
- Make a bag for your fish by tearing off a 35 x 45 cm strip of tin foil and folding it in half across the middle.
- Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding, leave one side open.
- Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6′.
- Drain and leave to cool slightly.
- Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon.
- Halve the cherry tomatoes, then squash the olives and remove the stones.
- Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish.
- Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
- Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
- When you’re ready to cook, preheat the oven to 200 ºC.
- Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
- Cook for 18 – 20′, or until the fish and potatoes are cooked through.
- To serve, place the bag on a serving plate and gently pierce to release the steam, the tomatoes and wine will have made a delicious sauce.