Cape Town Fish in Foil (Edit recipe)

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While I was in Cape Town visiting friends and family, I had the pleasure of cooking with my sister. She made me this heavenly fish dinner. The shores of Cape Town are abundant with Kingklip. Halibut would be a perfect substitute! The benefit with this recipe is that it could be cooked on the grill or in the oven!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	22 g
Carbohydrates:	9 g
Protein:	11 g
Cholesterol:	4 g
Sodium:	161 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

Serves: 4

Ingredients

4 pieces Halibut Filet, substitute any similar firm fish
2 cups Baby Spinach
4 Tbsp fresh Basil
4 Tbsp Capers, drained
4 Tbsp Black Olives, pitted and chopped
4 Tbsp Lemon Juice, fresh
4 Tbsp Olive Oil
8 Tbsp Tomato Paste
4 Tbsp Basil Pesto
4 Tbsp Parmesan Cheese, grated

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Turn oven on to 400 F or prepare the barbeque grill.
Cut out 8 large squares of foil big enough to encase the fish fillets. Place 4 foil squares down, 1 per fish fillet.
Place a handful of spinach on each square.
Season the fish fillets with salt and pepper and place on top of the spinach on each square.
Season each fillets with lemon juice and olive oil.
Spread 2 tablespoons of tomato paste on top of each fish fillet.
Spread 1 tablespoon of basil pesto on top of the tomato paste on each fish fillet.
Spoon 1 tablespoon each of basil, capers and olives on top of the pesto on each fillet.
Season some more on top and drizzle more olive oil.
Lastly finish off with the grated parmesan cheese.
Seal the fish parcels with the remaining 4 foil squares securely and place on a hot grill or 400 F oven for approx. 12-15minutes or until an internal temperature of 145 F is reached.
Rest for 5 minutes before opening the fish parcels!