Mediterranean Baked Ocean Jacket Cheeks


Preparation time
15 minutes

Cooking time
15 minutes

2 people

1 packet 200g Ferguson Australia Ocean Jacket Cheeks, thawed in the refrigerator overnight
½ lemon, sliced into rounds
2 tablespoons green olives
2 teaspoons capers
1 red capsicum, sliced
½ punnet cherry tomatoes, halved
¼ cup white wine
Salt and pepper
2 tablespoons chopped parsley

Mediterranean Baked Ocean Jacket Cheeks

Preheat the oven to 180°C. Place two 30 x 30cm pieces of foil next to one another on a baking tray and top with two pieces of non-stick paper. Onto the paper, divide the lemon, Ocean Jacket Cheeks, olives, capers, capsicum and cherry tomatoes. Fold up the sides slightly, and divide the wine between the two parcels. Sprinkle with salt and pepper before folding over the paper, and wrapping with the foil.

Place in the oven for 15 minutes, or until fish is cooked. Remove from the oven, carefully open the parcels, and sprinkle with parsley to serve.

(Dietary specifications: Gluten free, Lactose free)