Fish in a bag

This is one of the best ways to cook fish – the foil bag keeps the flavours beautifully intense.

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Step 1

Make a bag for your fish by tearing off a 35cm x 45cm 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.

Step 2

Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.

Step 7

Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.

Step 8

Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.

Step 9

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. Delicious served with steamed broccoli or green beans.

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