• 8 red mullet fillets, about 100 g (3½ oz) each
  • finely grated rind of 1 lemon
  • 2 teaspoons baby capers, drained
  • 2 spring onions, finely sliced
  • 375 g (12 oz) mixed red and yellow cherry tomatoes
  • 150 g (5 oz) fine green beans, trimmed
  • 2 garlic cloves, finely chopped
  • 50 g (2 oz) can anchovy fillets, drained and chopped
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • salt and pepper
  • 2 tablespoons chopped parsley
  • 8 caperberries

Tear off 4 large sheets of foil and line with nonstick baking paper. Place 2 fish fillets on each piece of baking paper, then scatter over the lemon rind, capers and spring onions and season with salt and pepper. Fold over the paper-lined foil and scrunch the edges together to seal. Place the parcels on a large baking sheet.

Put the tomatoes in an ovenproof dish with the beans, garlic, anchovies, oil and lemon juice. Season with salt and pepper and mix well. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes until the tomatoes and beans are tender.

Place the fish parcels next to the vegetables in the oven and bake for a further 8–10 minutes until the flesh flakes easily when pressed in the centre with a knife.

Spoon the vegetables on to 4 serving plates, then top each with 2 steamed fish fillets. Garnish with the chopped parsley and caperberries, and serve immediately.

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