Amberjack en papillote with artichokes and potatoes

Ingredients

For 1 serving

• Amberjack160 g
• Artichokes1
• Potatoes150 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: fish,

In season: November – April

Method

1. Heat a conventional oven to 190 °C and bring a pan of water to the boil. Peel the potatoes and cut them into roughly 1.5 cm cubes.
2. Salt the water and boil the potatoes for 10 minutes, until half cooked; drain.
3. Meanwhile clean the artichoke: remove the tough outer leaves until you reach the pale ones, cut off the tip, peel the stem, cut into thin wedges and remove the choke.
4. On a large sheet of baking paper spread the potatoes and artichoke, lay the salted amberjack on top, add the sliced garlic, the oil and a pinch of salt; close the parcel by rolling the edges tightly.
5. Bake for 20 minutes, until the amberjack is opaque white and the artichoke is tender when pierced.
6. Open the parcel carefully (watch the steam) and finish with chopped parsley.