Baked Mediterranean Style Fish and Greek Salad

This is a delicious recipe which is full of flavour as well as lots of nutrients.

Serves 4
4 fillets of choice about 170gr each, skinned and bones removed (choose from sea bass,sea bream, halibut, hake or salmon. Even a handful or 2 of prawns per person would work)
2 cooked red peppers trimmed and sliced

Large handful of basil leaves
40gr butter garlic butter
Squeeze of lemon juice
Salt and pepper

Splash of white wine if using

Parchment paper to prepare the parcels

Prepare paper parcels by cutting large circles about 20cm in-diameter
Fold in half to mark the diameter

Lay your fish on a bed of basil leaves just below the diameter, season well
Cover with 1/4 of the red pepper slices and some of the garlic butter and add a splash of white wine if using. Fold paper over and seal well by folding the edges in twice.
Repeat to make 4 parcels.
Place parcels on a baking tray making sure they don’t overlap, They can go into the fridge at this point if you are not ready to use otherwise into the oven for about 10-12 minutes depending on the thickness of the fish.
Serve with the Greek salad (below) for a real taste of the med. Add some boiled potatoes if you need to make it more substantial.

Greek Salad

Large Handful of cherry tomatoes - half some and quarter some

4 plum or regular tomatoes , sliced

1/2 Cucumber de-seeded and sliced

1/2 red onion very thinly sliced

4 tbsp quality extra virgin olive oil

1–2 tbsp red wine vinegar

1 Block of Greek feta

1 heaped tsp dried oregano

1/2 tsp chilies in oil

Mix the oil, vinegar oregano and chilies and place the feta into it for an hour if you can prior to assembling the salad. Just before serving, crumble it.

Add the tomatoes and cucumber to a serving plate, salt well then add the feta and toss over the marinade liquid and mix gently. Serve with the fish parcels.