Fish Packets With Chargrilled Potatoes - cooking recipe

Ingredients

12 None baby new potatoes
2 tbsp extra virgin olive oil
2 cloves garlic, crushed
1 None lemon, peel finely grated
4 None firm, thick white fish fillets (6-7 oz each)
5 oz cherry tomatoes, halved
1/2 cup pitted mixed olives, halved
1 tbsp rosemary leaves
None None Green salad, to serve (optional)

Preparation

Place potatoes in a large saucepan and cover with water. Add salt and bring to a boil. Cook 10 mins, until tender. Drain, halve and cool slightly. Toss with 1 tbsp of the oil.
Preheat the grill to medium. Tear 4 long sheets of foil and fold over to make squares of double thickness. Grease lightly with oil.
Combine remaining 1 tbsp oil, garlic and lemon peel in a small bowl. Place a fish fillet onto each piece of foil. Spoon garlic mixture over top. Top with tomatoes, olives and rosemary. Season to taste. Fold foil over to enclose fish. Seal edges tightly.
Thread potatoes onto skewers or place in a grill basket. Grill potatoes and fish packets with lid closed for 10-12 mins, until fish flakes easily when tested with a fork, turning potatoes once. Serve fish and potatoes with salad, if desired.