This recipe has a Mediterranean feel to it with ripe fresh tomatoes to add acidity and sweetness and tender clams to top it off beautifully. Serve this with a gorgeous plate of green veggies or a simple salad.

It’s no secret that I absolutely love cooking, but I don’t always have a lot of time, so occasionally I have to get in and out of the kitchen quickly. If you’re in the same boat from time to time, then this is the recipe for you! It’s so quick and easy to prepare—and nutritious and delicious as well.

• 2 Snapper fillets (180g each)
• 10 clams cleaned
• 2 tablespoons garlic minced
• 100 g coconut oil duck fat, tallow or other good quality fat melted
• 4 tablespoons flat-leaf parsley chopped
• 1 tablespoon red chillies diced
• 80 mls dry white wine
• 10 cherry tomatoes
• 1 lemons juice and zest
• 1 teaspoon bottarga grated (see note)

• Preheat the oven to 220°C (425°F/Gas 7).
• In a large, deep roasting pan place two large sheets of parchment paper side by side; each piece should be large enough to enclose half the fish and clams.
• Season the fish with sea salt and freshly cracked black pepper, then place one fillet in the centre of each piece of parchment paper.
• In a bowl, mix together the clams, garlic, ghee, parsley, chilli, wine, tomatoes, lemon zest and juice, and spoon over the fish, dividing the ingredients evenly. Fold each piece of parchment paper over from both sides to form a package, tucking in the ends to seal. Bake until the fish is cooked through and the clams open, about 10 minutes.

• CALORIES: 988
• CARBS: 14g
• FATS: 61g
• PROTEIN: 86g

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