½ bulb fennel, trimmed and cut into wedges, frond reserved
½ lemon, finely sliced
5 cherry tomatoes, halved
1 drizzle olive oil
1 handful pitted black olives, halved
120 g firm fish fillet, such as haddock, halibut or salmon, from sustainables sources, ask your fishmonger, skinned and pinboned
freshly ground black pepper
1 splash white wine
Bring a pan of salted water to the boil. Make a bag out of wide foil by tearing off a piece 35 x 45cm in size and folding it double. Fold three sides up, sealing it by brushing a little beaten egg onto the edges before you fold. Leave one side open.
Cut the potatoes into quarters (large potatoes into eighths). Drop them into the boiling salted water and cook for 6 minutes.
Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Season and gently combine.
Drain the potatoes, cool and add to the bowl. Mix everything together, scoop into the foil bag and sprinkle on the fennel fronds. Seal the remaining edge loosely and write the cooking instructions on it with a marker. Pop the bag in the fridge – it’ll keep there for a day or two.
All your partner needs to do, is heat the oven to 200ºC/400ºF/gas 6, unravel one side of the bag and pour in the wine. Reseal the bag, place on a baking tray and cook for 18 to 20 minutes (if the piece of fish is quite thick, it’ll need 25 minutes). Once cooked, place the bag on a serving plate and gently pierce to release the steam. The tomatoes and wine will have made a delicious sauce. Lovely with some steamed broccoli or green beans.
More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/fish-in-a-bag
Preheat the oven to 200°C/400°F/gas 6. Peel a large handful of potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh coriander, a quarter of a red pepper, roughly chopped, and a 2.5cm/1 inch piece of fresh ginger, peeled and finely sliced into matchsticks.
Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.
More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-lemony-bombay-potatoes