Greek-Style Mullet with Olives and Feta Cheese

4 x mullet fillets, each 125-185gr

65ml olive oil

125gr Feta cheese

250gr black olives, pitted and coarsely chopped

2 tsp. fresh lemon juice

½ tsp. cracked black peppercorns

• Preheat oven to 220  C.

• Place each fillet in centre of a piece of Aluminium foil (each about 30 x 40cm).

• Drizzle 1 tbsp. olive oil over each.

• Crumble equal amounts of cheese over each fillet, and scatter olives on top.

• Sprinkle each fillet with a small amount of lemon juice, and season with pepper.

• Fold top of foil over bottom. Crimp edges tightly to seal.

• Arrange packets on a baking tray in a single layer.0

• Bake for 10-12 minutes (until foil is puffed out and fish is opaque throughout).

• Serves 4.