Baked fish parcels

A brilliant recipe to prepare ahead for a dinner and put in the oven at the last minute.
For 1 parcel (1 person)
3 cubes tuna
3 cubes salmon
3 cubes hake
6 prawn tails
Diced parboiled potatoes
Black olives
Confit tomatoes, or halved Pachino tomatoes sautéed to remove their moisture
Capers, if liked
Oregano and thyme
Salt and pepper

I take the fish cubes, add a little salt, pepper and extra virgin olive oil, and gently massage them.
Carta Fata cooking film is sold in rolls or bags. This transparent material is excellent because it withstands high temperatures and looks attractive brought to the table. If you cannot find it, use baking parchment.

I cut fairly large squares.

In the centre of each square, I arrange the fish, potatoes, olives, tomatoes, capers, oregano and thyme, then add another drizzle of oil.

I divide the fish between the sheets this way.

I gather the 4 corners of the paper to form a parcel. I tie mine with raffia.

I place them on a baking tray. If not baking immediately, keep them in the fridge.
I bake at 200°C for 10/12 minutes, no longer or the fish will become dry.

Bring the parcels to the table closed, so that each guest opens their own.
I assure you it is very impressive.
The quantities are approximate; you can make the parcels larger or smaller.
The fish can also vary: use other types such as monkfish, swordfish, mussels or clams. The important thing is not to overcook it.