Preheat oven to 200C or prepare a large frypan with a tight-fitting lid. To par boil the potatoes, drop potatoes in a small saucepan of water and bring to the boil. Simmer gently for 7-8 minutes, until a skewer inserted in the middle meets a little resistance. Drain and set aside to cool a little. When potatoes are cool enough to touch, use hands to carefully peel the skin and discard. Set aside potatoes.
Cut 4 pieces of parchment or baking paper to about 3 times the width and twice the length of the fish pieces (so they will easily wrap around each piece). Thickly slice the potatoes and divide between the parchment sheets, arranging them in a line in the centre of each piece. Place the fish fillets on top of potatoes. Cut half the lemon in thin slices and the remainder in wedges, to serve. Divide lemon slices between the parcels and add tomatoes, capers and garlic. Drizzle over white wine and place a small knob of butter on top of each piece of fish. Scatter over thyme leaves.
Fold paper over the fish and tie like a bon-bon at the ends so they are airtight. Place on baking trays and bake in oven 7-8 minutes. If using frypan with tight fitting lid, place parcels in pan and cover with lid, cook on medium heat for 6-8 minutes, until just done and a little rare in the middle. Fish will continue cooking until parcels are unwrapped.
Serve fish on individual plates still wrapped, allowing each person to unwrap their own present at the table. Place parsley in a little dish for scattering over.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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