- Juice of 1 lemon
- 2 tsp of extra virgin olive oil
- 6 Cherry tomatoes, halved
- 6 basil leaves
- 1/3 cup olives, halved
- Himilayan rock salt & pepper
- 2 fillets of blue-eye cod (approx 150g)
01: Turn the oven on to 200 degrees celsius
02: Cut 2 large pieces of baking paper and and then another 2 pieces of aluminium foil
03: Place the 2 pieces of foil down onto a baking tray and then place the baking paper on top so its lining the foil
04: Add one fillet to the centre of each baking paper and lightly season with salt & pepper
05: Lift the edge of the foil (so the ingredients stay inside) and evenly distribute the tomatoes, olives, capers and basil leaves on top of both fillets fillets.
06: Drizzle over each fish 1 tsp of extra virgin olive oil and the juice of half a lemon
07: Gather up the edges of the paper and scrunch together to seal into a parcel.
08: Put the tray in the oven and bake for 25-30 minutes, until the fish is cooked through
09: Open the parcel and serve on a plate as is.