Juice of 1/2 lemon
2 tsp of extra virgin olive oil
8 Cherry tomatoes, halved
6-8 basil leaves
10 olives, halved
Sea salt & pepper
2 fillets of fish such as snapper, blue-eye cod, barramundi or salmon (approx 150g)
Pre-heat the oven to 200 degrees Celsius or 180 degrees celcius fan forced.
Cut two pieces of baking paper, big enough to wrap the fish up inside it.
Place the baking paper on a baking tray and add the fish fillets to the centre. Season with salt and paper
Fold the sides of the baking paper in leaving a little hole at the top and and scrunch the end so its like a little boat enclosing the fish so the ingredients won't fall out.
Evenly distribute the tomatoes, olives, and basil leaves on top of both fillets.
Drizzle over each fish 1 tsp of the olive oil and the juice of half a lemon.
Fold the edges of the baking paper in creating a pouch and then scrunch together the edges of the foil to keep the pouch secure.
Bake in the oven and bake for 25-30 minutes, until the fish is cooked through. Cooking time will vary depending on the thickness of the fish.
Serve the fish in the baking paper pouch on a plate.