Ingredients

• 4 seabass fillets with skin (2 boxes of Queens Ocean Seabass fillets)
• 4 sp olive oil
• 125g feta cheese
• 250g black olives without pip/coarsely chopped
• 2 teaspoons lemon juice
• Black pepper
• Aluminium foil

Method of preparation

• Defrost the fillets and dry them off with kitchen paper.
• Preheat the oven to 220ºC.
• Put each seabass fillet in the middle of a piece of aluminium foil of 30-40cm (skin at the bottom).
• Sprinkle each fillet with 1 sp olive oil.
• Crumble the feta cheese across the fillets and sprinkle the chopped olives and lemon juice on top and season with black pepper.
• Make small parcels by folding the aluminium foil and turning the edges round.
• Put the fish parcels on to a baking tray.
• Bake 10-12 minutes in the oven, until the aluminium foil bulges.

Serving tip

Delicious with Greek salad and fried new patatoes.