Cooking fish in foil parcels on the barbecue is a great way to ensure that the delicate flesh of the fish remains soft and moist without being overcooked. The saltiness of olives and the piquancy of capers give this recipe lots of flavour but you can use the same technique with other flavourings.
1 tablespoon olive oil
250 g cherry tomatoes, halved
2 cloves garlic, crushed
1?2 cup (75 g) pitted kalamata olives, halved
2 tablespoons capers
2 teaspoons finely grated lemon zest
2 teaspoons fresh thyme leaves
freshly ground black pepper
4 blue-eye fillets or other thick firm white fillets
1 tablespoon chopped fresh flat-leaf parsley
Preheat a kettle or covered barbecue to 200°C, with the hood closed. Combine the oil, tomatoes, garlic, olives, capers, lemon zest and thyme in a bowl.
Season with pepper. Tear eight squares of baking paper, and divide into 4 lots of double-thick baking paper. (Alternatively, use double-thick pieces of foil.) Brush lightly with oil, and place a fish fillet onto each sheet. Top with the tomato mixture.
Fold the foil or baking paper up around the filling, and seal the edges to enclose. (If you used baking paper, place the parcels on a tray before putting into the barbecue; this will prevent the paper from burning.) Place the parcels on the hotplate or grill rack over indirect heat and close the hood.
Cook for 20 minutes, or until the fish flakes when tested with a fork. Open the parcels, watching for steam.
Lift the fish and toppings onto serving plates and drizzle with cooking juices. Sprinkle with parsley.
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