Tear off a piece of foil, large enough to fold over and seal two fish fillets completely. Place two white fish fillets (around 150g each) in the middle of the foil. Season with sea salt and freshly ground pepper. Drizzle with olive oil and the juice of 1/2 a lemon. Sprinkle with fresh thyme leaves. Sprinkle with some sliced black olives, and then place some confit cherry tomatoes* on top.

Seal the foil and place in a preheated oven (180c). Bake for 12 – 18 minutes (depending on the thickness), till the fillets just turn opaque.

Serve with rice and vegetables, such as a ratatouille, spooning the accumulated juices in the foil over the fish.

* Place 7 red cherry tomatoes (halved), cut side down, in a small oven dish. Drizzle generously with olive oil (to make a shallow pool of oil) and sprinkle with salt, a bit of sugar, and dried oregano. Place in a 150°C oven for around 40 minutes until lightly charred. 

Notes on preparation: The confit tomatoes can be made ahead of time and stored in the fridge till ready to use.