Fish In A Bag

180g fresh white fish fillet

1 tbsp basil pesto

50g cauliflower florets, grated

2 leaves kale, stalks removed and leaves torn

20g cherry tomatoes, halved

3-4 (10g) kalamata olives

1 tbsp red onion, finely sliced 

 

Instructions:

1. Preheat oven to 200C and lay out a sheet of greaseproof paper on a baking tray.
2. Arrange kale leaves on the base, then top with grated cauliflower, fish, cherry tomatoes, olives, pesto, onion and season with salt and pepper.
3. Lay another sheet of greaseproof paper over the top, fold the two pieces of paper to seal around the edges.
4. Cook in oven for 20 minutes and serve.