Swordfish Al Cartoccio

Ingredients:

• Red / black or wholegrain basmati rice, 60 g

• Swordfish, cut into chunks, 200 g

• Cherry tomatoes, 1 hnadful, halved

• Parsley, chopped, 2-3 tbsp.

• Black olives in brine, sliced, 2 tbsp.

• Olives brine, 2-3 tbsp.

• Fish seasoning

• Olive oil, 1 tbsp. to serve

Instructions:

Cook rice separately.

Place swordfish chunks, halved cherry tomatoes, parsley, and sliced olives on baking paper. Drizzle with olive brine, sprinkle with fish seasoning, and wrap tightly to form a parcel. Bake until the fish is tender, about 20 minutes at 180 degrees Celsius.

Serve with the cooked rice and a drizzle of olive oil.