Olive & Caper Tapenade Sea Bream En Papillote

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.