Skrei en papillote with olives, spinach and herbs

35 minutes


Skrei en papillote

  • 4 Skrei loin fillets, (200g each), skin removed
  • 120g of baby spinach, washed
  • 2 courgettes, thinly sliced
  • 40 black olives
  • 1 lemon, juiced, plus 1 teaspoon of zest
  • 1 garlic clove, peeled and crushed
  • 2 tbsp of fresh basil, finely chopped
  • 1 tbsp of fresh chives, finely chopped
  • 120ml of extra virgin olive oil
  • salt
  • pepper


Preheat an oven to 190°C/gas mark 5
Prepare the parcels by cutting out 4 squares of baking paper and 4 squares of foil, each approximately 30cm square. Lay out the 4 pieces of foil and place the paper squares on top
Divide the spinach, courgette slices and olives between the parcels. Season and drizzle each parcel with 1/2 tablespoon of olive oil before placing a fish fillet on top
Place the lemon juice, zest, crushed garlic and herbs in a small bowl and whisk in the remaining olive oil. Pour a little of the the dressing over each fillet, reserving any leftover for the table
Bring up the edges of the baking paper layer of each parcel and fold over the edges to seal. Then do the same with the foil layer
Place the parcels on a baking tray and bake for 20 minutes
When the parcels are ready, carefully remove the foil but leave the paper parcel intact. Put each parcel on a serving plate and open at the table. Serve the extra dressing in a jug to drizzle over