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A delicious and healthful alternative to deep-fried haddock and chips!
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Cooking Instructions
- Crush the tomatoes in a bowl, keeping all the juices. Squash the olives with the base of a cup, discard the stones, and add to the tomatoes. Add the crushed garlic, lemon juice, olive oil and a little pepper. Leave this to sit for 20 to 30 minutes so all the flavours develop.
- Preheat the oven to 200°C/gas 6. Take 2 pieces of greaseproof paper or foil (approximately A4 size), place them on top of each other and tightly fold over 3 times on 3 sides, then open up the unfolded side like an envelope. If using greaseproof paper, brush the edges with beaten egg white - this acts as a glue while the fish is baking. Do this for each person.
- At the last minute, top and tail the French beans and stir into the tomato mix. Tear the basil leaves and add. Distribute the tomato mixture and juices between the envelopes and place a haddock fillet in each. Fold up the last side of the parcels and carefully place them on a roasting tray. Bake for 25 minutes. Place on the table, tear open and serve.