Ingredients

• 375g/13oz mixed red and yellow cherry tomatoes
• 320g/11½oz fine green beans
• trimmed
• 2 garlic cloves
• finely chopped
• 2 tbsp lemon juice
• low-calorie cooking spray
• salt and freshly ground black pepper
• 8 red mullet fillets
• approximately 100g/3½oz each
• 1 lemon
• finely grated rind only
• 2 tsp baby capers
• drained
• 2 spring onions
• finely sliced
• 2 tbsp chopped parsley
• 8 caperberries

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the tomatoes in an ovenproof dish with the beans
• garlic
• lemon juice and spray with the oil. Season with salt and freshly ground black pepper and mix well. Bake for 10 minutes
• or until the tomatoes and beans are tender.
• Meanwhile
• tear off 4 large sheets of foil and line with non-stick baking paper. Place 2 fish fillets on each piece of baking paper
• then scatter over the lemon rind
• capers and spring onions
• season with salt and freshly ground black pepper. Fold over the paper-lined foil and scrunch the edges together to seal. Place the parcels on a large baking tray.
• Place the fish parcels next to the vegetables in the oven and bake for a further 8-10 minutes
• or until the flesh flakes easily when pressed in the centre with a knife.
• Spoon the vegetables on to four serving plates and top each with two fish fillets. Garnish with the parsley and caperberries and serve.