- 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.