These fish parcels can be made up in advance and kept in the fridge for a fuss free dinner party dish. Just add an extra 3-5 minutes to the cooking time.
3 ½ oz fresh basil leaves
1 garlic clove
Juice of ½ lemon
3-4 fl oz extra virgin olive oil
8 pitted black olives
12 cherry tomatoes
16 asparagus tips
4 salmon fillets
1. Preheat the oven to 400 F.
2. Blend together the basil, garlic and lemon and drizzle in the oil until the desired consistency. Season with salt and black pepper.
3. Cut the olives and tomatoes into quarters.
4. Cut baking paper into 4 squares, big enough to wrap the fish and vegetables in and drizzle them with a little olive oil.
5. Put the tomatoes, olives and asparagus on one half of the paper then top with the fish. Spread the pesto over the fish.
6. Tightly fold the paper around the fish to secure it shut.
7. Bake for 10-15 minutes, depending on the thickness of the fish.
Makes four servings.
Each serving has 479 calories.
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