How to prepare fish en papillote

This is an easy way of cooking any fish fillet, locking in moisture and infusing the fillet with the flavours of the vegetables surrounding it in the parcel. And to top it off, there's no washing up!

In the video above, we've used hake, but you could use any other green-rated fish fillets. Look out for MSC whiting, Icelandic coley or cod, or mix it up and try it with trout fillets.

We've cooked hake on a bed of fennel and carrots, but you could use whatever you have in the fridge - try tenderstem broccoli, mange tout or sliced peppers.

You could add olives and capers for a Mediterranean twist, or your favourite pesto or miso butter. This technique is so versatile!

Ingredients, per person:

• 180g fish fillet
• Small handful of finely sliced vegetables
• Zest of 1/4 lemon
• 50ml white wine
• Oil for greasing
• Salt and pepper

Method:

1. Cut a large piece of greaseproof paper big enough to wrap all the way round the fish fillet and vegetables
2. Trim the greaseproof paper into a heart shape and lightly oil, place it on the baking tray so that one half of the heart is central
3. Slice the carrots and fennel as finely as possible and pile onto the side of the heart in the middle of the baking tray
4. Top the vegetables with the fish fillet and season generously with salt and pepper, and lemon zest
5. Fold the paper in half and fold about 1cm of paper in on itself. Repeat this all the way round the edge of the paper to seal the parcel, except for the last turn
6. Pour in a splash of wine and seal the parcel tight
7. Pop in oven for 8-12 minutes
8. Remove from oven and carefully open parcel to reveal deliciously moist and flavourful fish