Skrei en papillote with olives, spinach and herbs

4
35 minutes

Ingredients

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

Method

1
Preheat an oven to 190°C/gas mark 5
2
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
3
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
4
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
5
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
6
Place the parcels on a baking tray and bake for 20 minutes
7
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