2 x 200g white fish
1 zucchini, cut into rounds
1 small eggplant or ½ large eggplant, cut into small cubes
½ bunch of basil, roughly chopped
4 tbsp. extra virgin olive oil
½ tsp. sea salt
½ tsp. ground pepper
10 bellino tomatoes, halved
Pre-heat your oven to 180C. In a bowl, gently combine all ingredients except the fish. On a baking tray, place a large piece of baking paper and spoon approx. 4 tbsp. of the vegetable mixture as a base. Place the fish on top.
Fold the baking paper in half and seal the bag air tight by twisting the edges together. Bake in the oven for 15-25 minutes, or until cooked, depending on the thinness of the fish used.
Serve with a green salad and a glass of red wine, delicious.