Mediterranean-Style Sole

Mediterranean-Style Sole

Taken from Massimo Bottura's Masterclass. I love this dish; it is simple, healthy and delicious. The fish can be turbot, sea bass, or snapper as well.

(Picture taken before cooking)

Ingredients:

2 white fish fillets

10 slices of lemon, sliced very thinly and with seeds removed

12 cherry tomatoes, halved

100g black Italian olives, pitted

10g capers

2 tbsp parsley

1 egg, lightly beaten

Extra virgin olive oil

Instructions:

1) Preheat the oven to 180 degrees Celcius, and season the fillets with salt.

2) Place the fillets on a piece of baking paper, and arrange the lemon slices evenly on top of the fillets. Place the tomatoes, olives, capers and parsley uniformly across the fish, then drizzle with a bit of olive oil.

3) Brush the edge of the baking paper with the egg, then place another piece of baking paper over the fish, lining it up with the first sheet. Fold the edge of both pieces of baking paper up and over a few times, covering the fish entirely.

4) Place in the oven for 25 to 30 minutes.

5) Use a pair of scissors to cut a slit on top of the packet, and transfer the contents to a plate and serve.