Fish in a Mediterranean Bag

  • Prep: 8 Minutes
  • Cook: 25-30 Minutes
  • Serves: 1
Calories 191
Carbs 9
Fat 10
Protein 17
Free From


  • 1 large fillet white fish
  • 1 courgette, sliced
  • 6 cherry tomatoes, halved
  • 1 tbsp capers
  • 5 olives, thinly sliced
  • 1 sprig of fresh rosemary, chopped
  • 3-4 fresh basil leaves, torn
  • 2-3 slices of lemon
  • Himalayan Pink or Celtic Sea salt and pepper to taste
  • Olive oil


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Lay out a sheet of greaseproof paper and place your fish in the centre.
  3. Scatter the courgettes and cherry tomatoes around the edge of the fish.
  4. Top the fish and vegetables with the capers, sliced olives, rosemary and basil.
  5. Place the lemon slices on top and season with salt and pepper.
  6. Drizzle olive oil over the fish and vegetables.
  7. Take the four corners of the greaseproof paper and gather together, twisting the paper to seal the fish
    and vegetables inside. Place on a baking tray.
  8. Place in the oven to cook. Check the fish after 25–30 minutes. The tomatoes should be soft and the fish
    cooked through.