Mediterranean fish cooked in paper
Serves 1 50g frozen leaf spinach, defrosted and squeezed dry 180g thick fillet white-fleshed fish such as snapper, terakihi or cod Salt Freshly ground black pepper 1 small clove garlic, chopped 3 sun-dried
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|50 g||Frozen spinach|
|180 g||White fish|
|1 pinch||Black pepper - ground|
|1 tbsp||Extra virgin olive oil|
- Heat oven to 220 degC. Rip off a square of foil. Cut out a square of nonstick baking paper the same size as the foil. Place the paper over the foil.
- Place spinach leaves in the centre of the paper. Season fish with salt and pepper and place on top of the spinach. Scatter fish with garlic, sun-dried tomatoes and pitted olives, and drizzle with olive oil.
- Bring opposite sides of the foil and paper together to enclose the filling. Fold and crimp the edges together to form a secure parcel. Place parcel on an oven tray and bake for 15 minutes.
- open parcel and transfer contents to a dinner plate. Serve with lemon zest and wedges to squeeze over.
Tip: When eating solo, I consciously calculate single serves or - to remove any guesswork - we opt for foods that are already in individual portions, such as a single chicken breast, a single steak, a baby rack of lamb or one good-sized baking potato.
Tip: Fish is a good choice as it's easy to buy one fillet, plus it's fast cooking, light, delicious and really healthy.
Tip: Frozen vegetables are handy to portion. Frozen leaf spinach (as used in this recipe) can conveniently be purchased in free-flow bundles, yielding enough for several meals for one.
Tip: If you find it too hard to divide a recipe to serve one person and you don't want to eat the leftovers for several days afterwards, you can always pack up an extra serving or two and freeze them for nights when you don't have time to cook.