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preheat the oven to 200°C.
wash the new potatoes and place into an oven-proof tray.
drizzle with some oil, crush in two cloves of garlic, skin and all, strip the herbs over the spuds and add a pinch of salt and pepper.
toss together then roast in the oven for 25 minutes.
place the capers, last clove of garlic, parsley, oil, lemon juice and seasoning into a small blender.
blitz to a smooth sauce consistency. This is a salsa verde.
slice the tomatoes and leave to one side for a moment.
cut a large heart-shape out of the greaseproof paper and place a few slices of tomato just right of centre.
dunk the fish in the salsa verde and lay onto of the tomato.
fold over the other half of the heart and crimp the edges to seal, starting from the top and working down towards the point.
repeat with a second parcel and place both onto the tray with the potatoes to cook for another 10-12 minutes.
serve the fish, still in their bags with a mound of potatoes and a crisp green and lightly dressed salad.

serves 2

• 3 cloves of garlic
• glug of olive oil
• pinch of salt
• handful of fresh parsley, washed
• 1 tbsp drained capers
• squeeze of lemon juice
• 2 seabass fillets, skinned and pin-boned
• 2 salad tomatoes
• 2 fistfuls of new potatoes
• couple of sprigs of fresh thyme
• freshly steamed green veg or salad of choice
  
  

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Fish in a bag