Dinner doesn’t come much healthier and with olives and capers, it doesn’t get much tastier.

Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 400g can borlotti beans, rinsed, drained

• 200g grape tomatoes, halved

• 1 leek, cut into matchsticks

• 55g (1/3 cup) pitted kalamata olives, halved

• 1 1/2 tablespoons chopped fresh continental parsley

• 1 tablespoon drained baby capers

• 2 garlic cloves, thinly sliced

• 3 teaspoons extra virgin olive oil

• 4 (about 200g each) firm white fish fillets

• 2 tablespoons lemon juice

• Baby rocket leaves, to serve

Method

• Step 1

  Preheat oven to 200C. Cut four 50cm lengths of baking paper. Combine the beans, tomato, leek, olive, parsley, capers, garlic and half the oil in a bowl. Season with pepper.

• Step 2

  Divide the bean mixture among the sheets of paper. Top with the fish. Combine the lemon juice and remaining oil in a bowl. Drizzle over the fish. Season. Fold the 2 long sides of each sheet of paper over the filling to enclose. Tuck the short sides under to seal. Place on a baking tray. Bake for 15-20 minutes or until the fish flakes when tested with a fork.

• Step 3

  Divide the parcels among bowls and top with baby rocket.