- 1 leek finely sliced, white part only
- ½ lemon, finely sliced
- 10 cherry tomatoes, halved
- 10 kalamata olives, pitted and halved
- 2 firm fish fillets, such as barramundi or salmon
- Olive oil
- Pink sea salt
- Freshly ground black pepper
- Splash of white wine (optional)
- Steamed green vegetables, to serve
Preheat your oven to 200C (180C fan forced).
In a large bowl, mix together all ingredients, drizzle with a little olive oil and season well with salt and pepper.
Lay two pieces of baking paper onto a baking tray. Place a fish fillet into the middle of each piece of baking paper. Surround the fish with the lemons, leek, olives and cherry tomatoes.
Enclose the fish with the baking paper by firstly folding both ends into the middle. Seal the ends, twisting the paper like a cracker. Bake for approximately 18 minutes until cooked through – adjust a few mins more or less, depending on the thickness of the fish.
At this stage, carefully open the bags (watch out for the steam hitting your face as you open the bag!) and remove the fish, leaving to rest on a plate, covered.
Return the bags to the oven, leaving them open and cook for a further 5 minutes to caramelise the leek and tomato further.
Remove and place onto a serving plate, together with the fish. Serve with a side of steamed green vegetables and enjoy.
TIP: You can also make a bag from foil. Simply tear off a long piece of foil, around 50cm in length, fold in half and then fold over three sides to seal, leaving one side open to pop the fish mixture into.