for 4 person

Vegetables

2	courgettes
65 g	olives (e.g. Fine Food Taggiasca olives)
50 g	caper berries, drained
1 tbsp	olive oil
4 sprig	oregano, torn into pieces
¼ tsp	salt
a little	pepper
4 leaf	baking paper

Fish parcels

4	seabream fillets (approx. 130 g each)
½ tsp	salt
a little	pepper

Dressing

1	organic lemon *-*
2 tbsp	olive oil
2 sprig	oregano, finely chopped
½ bunch	flat-leaf parsley, finely chopped
¼ tsp	salt

How it's done

Vegetables

Mix the courgettes, olives, caper berries, oil and oregano in a bowl, season. Place the vegetables in the centre of each sheet of baking paper.

Fish parcels

Place the fish fillets on top, season. Shape the baking paper into parcels, twist the ends together or tie with kitchen twine, place the parcels on a baking tray.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove.

Dressing

Whisk together the lemon zest, lemon juice, oil, oregano and parsley, season with salt. Open up the fish parcels, plate up the vegetables and fish, drizzle the dressing on top.

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