Tilapia en papillote with cherry tomatoes, olives and potatoes

Ingredients

For 1 serving

• Tilapia180 g
• Cherry tomatoes120 g
• Black olives15 g
• Potatoes180 g
• Capers4 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: fish

In season: June – September

Method

1. Preheat a conventional oven to 190 °C and put a pan of water on to boil. Peel the potatoes and slice them thinly, about 3 mm.
2. When the water boils, salt it and blanch the potatoes for 6 minutes, until just pliable but not falling apart; drain gently.
3. Meanwhile wash and halve the cherry tomatoes; rinse the capers; pat the tilapia dry.
4. On a large sheet of baking paper lay the potatoes, place the tilapia on top and scatter the tomatoes, black olives and capers around it. Season with oil, oregano, salt and pepper.
5. Close the parcel by rolling the edges tightly, put it on a baking tray and bake for 20 minutes, until the paper puffs up and the fish is opaque white and flaky.
6. Open the parcel carefully, watching out for the steam, and serve with the cooking juices.