Ingredients: (serves 1-2)

• Extra Virgin Olive Oil (at least 2 tbsp)

• 2 Seabass Fillets

• 1 garlic clove sliced thin

• 3 lemon slices

• Basil roughly torn or chopped

• 1.5 cups Cherry tomatoes halved (I like to use a combination of red and orange/yellow)

• 1/4 cup Green Olives

• 1/4 cup Samphire

• a few sprigs of lemon thyme

• 2 Tbsp of Pesto Butter (to make this combine 1 part softened butter and pesto, roll into a log with parchment paper and freeze)

• toasted bread to serve

• salt and papper to taste

Kit Needed:

An oven (I am using the Hajka Oven), gas stove, spatula or spoon, aluminum foil create your packet for the fish

Packing Tips:

Bag and freeze the seabass fillets and the butter the night before you leave. The fish will then thaw throughout your hike. I also place the olives and tomatoes in separate containers. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag). On this trip I also included a frozen water bladder when packing the food to help keep things cool in the warm weather.

Method:

1. Spread 1 or 2 sheets of aluminum foil, using two sheets for added durability if the foil is thin. Place the two Seabass fillets skin side down in the center of the foil, and season with salt and pepper. Layer 3-4 lemon slices over the fish, along with roughly torn basil leaves. Next, scatter sliced garlic and cherry tomatoes over the fish, ensuring it's well covered. Add a pinch of salt and pepper.

2. Distribute green olives and samphire evenly on top of the cherry tomatoes. Drizzle generously with extra virgin olive oil. Place two pats of pesto butter and a few sprigs of lemon thyme on top. Carefully seal the foil packet, ensuring the top and sides are fully closed to keep the juices inside.

3. Bake the packet in the oven for 15 minutes at a temperature between 190-200 degrees Celsius. After this initial cooking time, carefully open the packet and continue baking for an additional five minutes. Once finished, serve the fish alongside the cherry tomato mixture. Spoon the remaining juices from the aluminum packet over the fish and tomatoes. This dish pairs beautifully with toasted, buttered bread, and using the tomatoes, olives, and samphire as a topping creates an excellent bruschetta

   If you are cooking this at home:

   When making this dish at home for my family, instead of making foil packets I will lay everything into a large Pyrex baking dish. And cover the entire dish with aluminum foil. I usually use two fillets per adult and one per child.