Sole fillets (or halibut, salmon or tilapia fillets)
1/4 cherry or grape tomatoes, halved
4 Fairway mixed pitted olives (chopped or halved)
Handful of capers
1/2 lemon – all its juice
1 tbsp butter
3 thyme (or rosemary) sprigs
1 glug grape seed oil
Optional: Fairway baguette slices, toasted
1Preheat your oven to 450°F.
2Prepare your parchment paper: take a 15” piece, fold in half, cut out half a heart, open paper to reveal a heart.
3Place halved cherry or grape tomatoes in a small bowl and drizzle with grape seed oil.
4Place fish on the parchment paper right beside the crease. Add a handful of olives and capers atop the fish. Add the tomatoes and oil. Add 1 tbsp butter in center. Drizzle the juice of half a lemon. Add a few sprigs of herb. Season with salt and pepper. Fold over half side of paper and fold sides together.
5Bake in oven for 8-10 minutes (the sides of parchment paper will begin to brown slightly).
6You can serve the fish with the parchment paper on a plate, cutting it open to reveal the fish. Optional: Fairway baguette slices, toasted and drizzled with olive oil.