Food
Smoked haddock parcels
Serves: 2Prep time: 20 mins
Cooking time: 20 mins
Cals per serving: 258
300g (10½oz) Chopin potatoes
Freshly-ground black pepper
2 large tomatoes, sliced
2 smoked haddock fillets, approx 150g (5½oz) each
1 small bunch parsley
1tsp capers, chopped
1. In a pan of boiling water, par-boil the potatoes for 10 mins until almost cooked. Drain in cold water and, once cool enough to handle, cut into thin slices.
2. Preheat the oven to 200°C/400°F/Gas 6, then cut out two large pieces of non-stick greaseproof paper. In the centre of each piece, overlap half of the potato slices, and season with pepper. Then top with half the tomato slices and haddock.
3. Lay half the parsley
on top of each bit of fish, then sprinkle over the capers. Bring the edges of the paper together, and fold to seal.
4. Bake in
the oven for 20 mins until the fish is cooked and the potatoes are tender.
5. Serve in the paper.