Olive & Caper Tapenade Sea Bream En Papillote
with Lemon Courgette Salad, Smashed Potatoes and Aioli
- Fish
- Egg
- Mustard
- Milk
- May contain traces of allergens
- Celery
For the days when you just need a bit of balance, this healthy recipe is bound to hit the spot. Not only does it look good, but it'll also make you feel good too.
Ingredients
350 grams
Salad Potatoes
1 sachet(s)
Mixed Herbs
4 unit(s)
Garlic Clove
30 grams
Olives
30 grams
Capers**
1 unit(s)
Lemon
1 unit(s)
Courgette
(May contain traces of: Celery)
1 bunch(es)
Dill
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
100 grams
Feta Cheese
(Contains: Milk)
15 grams
Pine Nuts
Not included in your delivery
1 tbsp
Olive Oil
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, sprinkle over the mixed herbs and season with salt and pepper. Toss to coat. Spread out in a single layer, cut-side down.
Wrap half the garlic in a foil parcel with a few drops of olive oil. Add to the parcel to the end of the baking tray.
When the oven is hot, roast the potatoes on the top shelf, 20 mins. Roast the garlic parcel for 10-12 mins, then remove and set aside for later.
In the meantime, peel and grate the remaining garlic (or use a garlic press). Finely chop the olives and capers. Mix the olives, capers and remaining garlic in a small bowl with the olive oil (see pantry). Season with salt and pepper. Set aside your olive & caper tapenade.
Juice half the lemon. Cut the other half into slices. Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.
Roughly chop the dill (stalks and all).
Brush a piece of foil with oil, then place a sea bream fillet in the centre. Season with salt and pepper. Spread some of the tapenade over the top of each fillet, followed by a couple of lemon slices.
Fold the foil shut, pinching on all sides to seal and create a parcel. Repeat with the remaining fish.
Bake on the middle shelf until cooked through, 14-16 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It’s cooked when opaque in the centre.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
While the fish cooks, clean the bowl used to mix the tapenade. Once the garlic has cooled, cut the end with scissors and squeeze out of the skin into the clean bowl. Mix in the mayonnaise and season with salt and pepper.
Lay the courgette ribbons on a sharing dish and and pour over the lemon juice. Season with salt and pepper and toss to mix. Crumble over the feta and sprinkle over the pine nuts and dill.
Spread the roasted garlic aoili onto the base of a sharing dish and top with the herby smashed potatoes.
Once cooked, add the sea bream fillets to a sharing dish and serve the lemon courgette and feta salad alongside.
