Ingredients List (Serves 1)
50g ripe tomato, sliced
20g red onion, finely sliced
130g cod or haddock fillet (or a similar firm white fish)
25g red pesto
½ tsp sea salt
½ tsp ground black pepper
20g pitted black or green olives, sliced
30g feta cheese, crumbled (use dairy free if preferred)
1 slice of lemon
A sprig of fresh thyme or basil
Nutrition
Per Serving: 288 Calories, 28g protein, 8g carbs, 16g fat
Preparation
Preheat oven to 170˚C/350˚F
Place a large sheet of baking paper onto an oven tray.
Arrange the tomato slices in a layer on the baking paper.
Top with the red onion, followed by the fish.
Spread the pesto over the top of the fish.
Season with salt and pepper.
Add the feta and olives.
Top with the thyme and lemon.
Wrap the baking paper around the fish and seal in a tight parcel.
Bake for 30 minutes or until the fish is cooked thoroughly
The fish will be flaky when cooked