Red mullet with baked tomatoes

Tear off 2 large sheets of foil and line with nonstick baking paper. Place 2 fish fillets on each piece of baking paper, then scatter over the lemon rind, capers and spring onion and season with salt and pepper. Fold over the paper-lined foil and scrunch the edges together to seal. Place the parcels on a baking sheet. Preheat the oven to 200°C (400°F), Gas Mark 6.

Blanch the green beans in a saucepan of lightly salted boiling water for 2 minutes. Drain well and place in an ovenproof dish with the tomatoes, garlic, anchovies, oil and lemon juice. Season with salt and pepper and mix well.

Bake the vegetables in the preheated oven for 10 minutes, then place the fish parcels in the oven with the vegetables and bake for a further 8–10 minutes, until the beans are tender and the fish flakes easily when pressed at its thickest part with a knife.

Divide the vegetables between 2 serving plates, then top with the fish fillets. Garnish with the parsley and caperberries and serve immediately.