Fish baked in bag with tomatoes, olive and basil

¼ c Olive Oil ¾ c White wine

1 handful Black Olives - pitted 1 Garlic cloves ½ sm Chilli - dried 1 handful Basil, marjoram or both 2 tbsp Olive Oil 20 Tomatoes - cherry, halved or quartered 1 Lemons

Serves 4 Jamie Oliver - Naked Chef

Nice way to cook fish - very Mediterranian. Secret is the freshest fish and best black olives you can find. Suggest Grouper, Red Snapper or Bass, but any fish is fine.

First make the marinade for the tomatoes. Put olive in a bowl with the garlic, herbs and oil. Add the cherry tomatoes and toss. Leave to marinade for 30 minutes before seasoning as the tomatoes juice brings out the salt in the olives. Add the lemon juice and seasoning to taste. This keeps for about a day in the fridge. Sun Dried tomatoes intensify the flavor.

Take foil 15 inches long. Place a quarter of the tomatoes and marinade in the center of one half. Season the fish with salt and pepper. Lay on top of the tomatoes. Fold over the foil and seal tow sides by folding tightly to gently hug the fish. Add one tablespoon of olive oil and a quarter of the white wine and seal the remaining side., Repeat for the other three fillets.

Preheat over to 475 and bake for approximately 20 minutes (Jamie says 10 minutes). Remove from the over and let stand 3-4 minutes without opening the bag.

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