Fish in a Bag

Methods

• Pour sufficient water into a deep non-stick pan, add salt and bring it to a boil.
• Make a bag out of wide aluminium foil by tearing off a piece 35 x 45cm and folding it double.
• Fold three sides up, seal it by brushing a little beaten egg onto the edges before you fold. Leave one side open.
• Quarter the potatoes. Drop them into the boiling salted water and cook for 6 minutes.
• Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Add salt and mix gently.
• Drain the potatoes, cool and add to the bowl. Mix everything together, scoop into the foil bag and sprinkle the fennel fronds. Seal the remaining edge loosely and write the cooking instructions on it with a marker. Pop the bag in the refrigerator for 1 hour (it'll keep there for a day or two).
• Heat the oven to 200º C.
• Open one side of the bag and pour in wine. Reseal the bag, place on a baking tray and cook in the preheated oven for 18 to 20 minutes (if the piece of fish are thick, they will need 25 minutes to cook completely).
• Once cooked, place the bag on a serving plate and gently pierce to release the steam. The tomatoes and wine will have made a delicious sauce.
• Serve hot with brown rice, some steamed broccoli or green beans.