James Tanner's BBQ Mediterranean fish parcel

Ingredients

2 x 150g boned and skinned hake fillets,120 g x sliced chorizo sausage,Zest and juice of 1 lemon,150g x mixed colour baby tomatoes plum tomatoes cut into halves50ml x sherry vinegar,2 x trimmed spring onions2 x tbsp shredded basil leaves,30g halved pitted black olivesGrease proof paperTin foil,

Method

• Mix all ingredients apart from the fish fillets together in a bowl and season.

• Take a large square of tin foil and lay over a square or greaseproof paper. Lift up the edges to create a well in the middle and pour in all of the bowl ingredients and juices.

• Top off with fish fillets and crimp up the foil to create a seal oil bottom of bag.

• Cook on a hot BBQ (or on a non stick pan on the hob for around 6 minutes) remove and serve with couscous salad.