Baked fish in tin foil with tomatoes, po

Baked fish in tin foil with tomatoes, potatoes and chorizo♥
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2 adult portions
30 minutes

Prep Time:
10 minutes
Cook Time:
20 minutes

400g cups tinned chopped tomatoes (drained)

250g/9oz cooked new potatoes

90g pitted black olives

125g/4 ½ red peppers

10–12 thin slices of chorizo (about 40g/11⁄2oz), halved

2 large handfuls of baby or young spinach leaves

2 salmon fillets

Handful of king prawns

Extra virgin olive oil, for drizzling

Table salt and freshly ground black pepper

Preheat the oven to 220°C/425°F/gas 7 and put a large baking tray in the oven to heat

Take a piece of tin foil about 60–80cm/24–32in long and fold in half to make it double thickness, then fold in half again. Tightly fold together to seal two of the edges, creating a pouch, making sure there are no gaps for the food to escape when cooking. Repeat with another piece of tin foil

Divide the (drained) tomatoes between the parcels, then do the same with olives, red pepper, chorizo and spinach. Season inside the bags with salt and pepper, then put the fish and prawns (if using) on top of the spinach. Season the fish and finish with a drizzle of extra virgin olive oil. Seal the open end of the bags by folding the edges over, leaving as much space in the bags as possible for steam to circulate when cooking. (The parcels can be prepared in advance and kept in the fridge for a good few hours before cooking.)

Put the parcels on the hot baking tray and bake for 20 minutes until the fish is cooked through. When cooked, split open the parcels and serve hot

Cook potatoes separately on the boil for 15-18 minutes until soft (depending on size)

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