Baked Fish in a bag
250g English Spinach, washed and drained
4 medium sized white fish fillets (like cod, snapper etc)
200g grape tomatoes, halved
2 tablespoons EVOO
2 garlic cloves, cut into slivers
1 lemon, quatered
Preheat oven to 220C (200C fan forced).
Cut 4 sheets of aluminium foil (38cm square). You don't have to, but I also do an inner lining of baking paper.
Divide the spinach between the 4 sheets (centred).
Season fish with salt and pepper to taste (I use paprika instead of pepper). Place one fillet on top of each pile of spinach.
In a small bowl, toss together tomatoes, garlic and oil. Season to taste.
Spoon an equal portion onto the top of each fillet.
Taking one square at a time, take opposite side and bring together and crimp the foil tightly from the middle to the outer edge. Make sure sides are crimped closed. Fold the crimped edge over and over again and secure so no air escapes the parcel.
Place parcels onto a baking tray and bake for 15 minutes (until parcels are puffed up).
Remove from oven and snip parcel open and slide content out onto plate.
Delicious. Though more so if you have a bit of everything in together.