Ingredients

• 120g baby spinach leaves
• 4 fish fillets (we used salmon)
• 120ml olive oil
• 1 lemon - juice and zest
• 2 garlic cloves, minced
• 2 tbsp basil, finely chopped
• 20 x olives, pitted and halved
• 20 x cherry tomatoes

Method

1. Preheat oven to 180c and prepare 4 sheets of baking paper and 4 sheets of aluminium foil approx 35cm square.
2. In a small bowl whisk together the olive oil, lemon juice and zest, minced garlic and basil.
3. To assemble the fish parcels lay each sheet of foil down with a piece of baking paper on top.
4. Place a handful of spinach in the centre of each and top with fish fillet.
5. Spoon the olive oil mixture evenly over the fish. Place 5 cherry tomatoes and 5 olives on top. Fold the paper and foil to enclose.
6. Bake for 10-15 minutes or until cooked through (the time will depend on the type and thickness of the fish).
7. Serve with steamed vegetables and baby potatoes.

Serves 4

These fish parcels can also be baked in an air fryer.‍

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