Servings: 2

450 g white fish, in filets
¼ leek
½ yellow onion
1 garlic clove
1 red bell pepper
6 cherry tomatoes
½ fresh fennel or pointed cabbage
½ carrot
35g pitted olives
fresh thyme or fresh parsley
½ lime, in slices
salt and pepper
60 ml white wine
1½ tbsp olive oil
75g butter

Quick aioli

125 ml mayonnaise
½ garlic clove, minced
salt and pepper

Preheat oven to 400°F (200°C).

Line a roasting pan with foil or parchment paper, making sure there’s enough material for folding and sealing the top of it.

Divide the fish into serving-sized pieces and place in the roasting pan.

Surround the fish with the vegetables, olives, herbs, and lime slices, and season with salt and pepper.

Drizzle the wine over the mixture and place the butter slices on top, or drizzle with oil.

Fold the foil to form as tight a seal as possible. Cover the seam with an extra piece of foil, and tightly fold at the joints. Bake in the oven for 40 minutes.

Mix the mayonnaise and a minced garlic clove in a small bowl. Season with salt and pepper to taste. Serve a generous dollop on top of the baked fish and vegetables.

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