Mediterranean Fish Parcels

• 2 None small potatoes
• 2 (7 oz) fresh firm white fish fillets
• 1.5 oz sun-dried tomatoes, coarsely chopped
• 4 None marinated artichoke hearts, halved lengthwise
• 2 oz pitted kalamata olives
• 3 tbsp fresh flat-leaf parsley, coarsely shredded
• 1 tbsp lemon juice
• 1 tbsp olive oil
• None None crusty bread, to serve

1. Preheat oven to 375u0b0F. Place potatoes in a small saucepan and cover with cold water. Bring to a boil and cook for 10 mins, or until tender. Drain, let cool then slice thickly.
2. Place 2 sheets of parchment paper (16 x 16 inches each) on a flat work surface. Arrange potatoes in center of each square. Top each with fish, sun-dried tomatoes, artichoke hearts, olives and 1 1/2 tbsp parsley. Drizzle lemon juice and oil over top. Season. Fold paper to enclose filling and form a parcel, tucking in ends to prevent liquid from spilling. Transfer to a baking tray and bake for 15 mins, or until fish is cooked through.
3. Sprinkle with remaining parsley. Serve immediately with bread.

potatoes, fresh firm white fish, tomatoes, olives, parsley, lemon juice, olive oil, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25633 (may not work)