prep: 15 min
cook: 25 min
350g sweet potato, peeled, cut into 2cm chunks
1 lemon, thinly sliced
2 x 150g firm white fish fillets, skin off
1 cup rinsed and drained cannellini beans
1 large vine ripened tomato, diced
2 tsp baby salted capers, rinsed and drained
2 tbs white wine
lemon wedges, to serve
mixed salad leaves, to serve
1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place sweet potato on prepared tray, spray lightly with olive oil. Roast for 25 minutes or until golden.
2. Meanwhile, cut 2 x 40cm long pieces of foil, spray each lightly with olive oil. Place 3 slices of lemon slightly overlapping in the centre of each piece of foil. Top with half of the cannellini beans and then a piece of fish. Sprinkle each with half the tomato, capers and drizzle with a little wine. Season with freshly ground black pepper. Wrap foil to form a parcel and enclose fish.
3. Place fish parcels on a second baking tray. Bake for 12-15 minutes, or until fish is just cooked through and flakes easily with a fork. Remove fish and beans from parcel. Serve with the roasted sweet potato, mixed salad leaves and a wedge of lemon.