Bake-in-a-Bag Fish

Delicate white fish fillets steam gently inside foil parcels with fennel, tomato and fresh herbs. A light, flavour-packed dish that’s quick to prepare and keeps all the goodness locked in.

Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 2
Dietary: Dairy-free | Egg-free | Gluten-free | Nut-free | Healthy

Ingredients

For the parcels:

• 2 fish fillets (about 175g each), such as cod, sea bass or trout

• Salt

• Freshly ground black pepper

• Drizzle of olive oil

• 2 tbsp olive oil

• Squeeze of lemon juice

• 1 tsp capers (optional)

• 1 medium tomato, sliced

• ¼ fennel bulb, finely sliced

• ½ onion, finely sliced

• 1 tbsp chopped dill (optional)

• 2–3 tbsp white wine (optional)

Method

1. Heat olive oil in a frying pan. Add fennel and onion with salt and pepper. Cook 2–3 minutes until softened.

2. Divide fennel and onion between two squares of baking paper on foil. Layer tomato slices, then place fish fillets on top.

3. Drizzle with olive oil and lemon juice. Season with salt and pepper. Sprinkle dill and capers if using.

4. Fold paper and foil over fish to make parcels. Leave a small gap to pour in white wine if using. Seal parcels loosely.

5. Bake on a tray at 200C/180C Fan/Gas 6 for 12–14 minutes until fish is opaque and cooked through.

6. Serve parcels unopened at the table.

Perfect With: Steamed new potatoes and a crisp green salad for a light, fresh meal.

(This recipe is adapted from BBC Good Food.)