• 700g kipfler potatoes, scrubbed
• 4 x 200g perch fillets, skin removed
• 250g cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/2 cup basil leaves, chopped
• Olive oil cooking spray
• 150g packet mixed salad greens
• Lemon wedges, to serve

1. Bring a large saucepan of salted water to the boil over high heat. Add potatoes. Cook for 15 to 20 minutes or until just tender. Drain. Set aside to cool slightly. Cut potato in half lengthways
2. Preheat a barbecue plate on high heat. Cut four 50cm pieces of foil. Arrange potato slices over 1 half of each piece of foil. Top each with 1 piece fish. Combine tomatoes, olives and basil in a bowl. Spoon over fish. Spray lightly with oil.
3. Fold foil over to enclose fish. Fold up edges to seal. Place parcels, potato side down, on barbecue plate. Cook for 10 to 12 minutes or until fish is just cooked through.
4. Place salad greens on plates. Carefully open parcels. Spoon potato, fish, tomatoes and olives onto plates. Serve with lemon wedges.

Preparation: .25
to Cook .25
Servings: 4