Name: Herb and tomato fish bundles
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 x 100g firm white fish fillets; 125 gram cherry tomatoes, halved; 1 tablespoon rinsed, drained baby capers; 4 thyme sprigs; 2 tablespoon white balsamic vinegar; 1 teaspoon olive oil

Ingredients

4 x 100g firm white fish fillets

125 gram cherry tomatoes, halved

1 tablespoon rinsed, drained baby capers

4 thyme sprigs

2 tablespoon white balsamic vinegar

1 teaspoon olive oil

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Place each fillet on 20cm squares of baking paper or foil. Divide tomato, capers, thyme, vinegar and oil among fish pieces. Gather corners of baking paper together above fish; twist to enclose securely.

3.Place parcels on oven tray; bake 15 minutes. Stand fish 5 minutes before serving.

Serve with rocket salad, if you like. We used barramundi in this recipe, but you can use any firm fish fillets you like.
Note

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Ingredients

Method

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