White fish with cherry tomatoes and basil

INGREDIENTS

• 4 x 200g white fish fillets (cod or barramundi or snapper)

• 1/4 cup olive oil

• 1 lemon (for juicing)

• 2 garlic cloves minced or 2tsp garlic salt 

• 2 large brown onions thinly sliced

• A punnet of cherry tomatoes halved

• Fresh basil to garnish

INSTRUCTIONS

1. Place a rack in the centre of your oven and preheat the oven to 180 degrees Celsius.

2. Assemble the fish parcels: lay down the baking paper making sure it’s large enough to make into a parcel. Lay the sheet flat on your kitchen bench. 

3. Place equal parts of onions in the center of a sheet, leaving space at the top and bottom. 

4. On top of the onions, place 1 fish fillet. 

5. Lightly sprinkle the fish with salt, pepper, garlic, a squeeze of lemon juice and olive oil. 

6. Top with equal amounts of the tomatoes.

7. Fold the Parchment paper so the fish is in a tight parcel. 

8. Place the tightly wrapped fish packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (this will stop the packet from coming unsealed as it bakes). 

9. Repeat with the remaining three packets.

10. Place in the oven and bake for 20 minutes, until the fish is fully cooked through and flakes easily with a fork. 

11. Serve warm with a sprinkle of basil leaves as desired.