Aromatic fish parcels

Serves: 4

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 350 gram(s) small new potatoes
• 2 tablespoon(s) olive oil, plus extra to brush
• 550 gram(s) (11/4lb) vegetables, such as leeks, fennel and courgettes, sliced
• 4  x 125g white fish fillets, such as red mullet or barramundi
• 1  red chilli, finely chopped
• Juice of 1/2 lemon, plus 1/2 lemon, sliced
• 200 gram(s) vine cherry tomatoes
• 50 ml white wine - or use dry sherry, vermouth or vegetable stock
• Fresh dill to garnish (optional)

Method

1. Preheat the oven to 200°C (180°C fan) mark 6. Put the new potatoes into a large pan of boiling water and cook for 10-12min until tender. Drain well, then slice. Brush four 40.5cm (16in) squares of foil with oil. Divide the leeks, fennel, courgettes and potatoes among the squares, seasoning generously between layers.
2. Put the fish into a bowl with the chilli, lemon juice and olive oil. Mix well, then put a fillet and a little of the mixture in the centre of each parcel. Divide tomatoes and lemon slices among the parcels, and season.
3. Fold the foil up around the fish, leaving the top open. Pour a quarter of the wine into each parcel. Bring the edges of the foil together to seal. Cook on a baking sheet for 15-20min - the fish should flake slightly when you open the parcel and push it gently with the tip of a knife. Garnish with dill, if you like.

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