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In this recipe, fish fillets are seasoned with lemon and parsley, then steamed to perfection in a method called 'en papillote', which is French for ‘in parchment’. Make sure to seal the paper parcel well as it needs to hold in all the moisture for steaming the fish.
2 x 180 g boneless and skinless firm-fleshed fish fillets (we used ling)
1 lemon, thinly sliced into 6 rounds
¼ cup flat-leaf parsley leaves
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
- Preheat oven to 180°C. Cut a 30 x 40cm piece of baking paper.
- Sit paper on a flat surface and put 1 of the fillets in centre.
- Arrange ½ of the lemon rounds on top of fillet.
- Arrange ½ of the flat-leaf parsley leaves over lemon.
- Drizzle with 1 Tbsp of the olive oil and season with salt and pepper.
- Join 2 long parallel sides of paper together in middle. Fold paper several times to enclose.
- Fold each of the remaining paper ends several times to enclose completely. Secure parcel closed with kitchen twine. Put parcel on an oven tray.
- Repeat Steps 1 to 7 to make a second parcel using remaining fillet, lemon, flat-leaf parsley leaves and olive oil.
- Bake parcels for 12-15 minutes or until fish is just cooked through.
- Remove twine and pull back paper from parcels to reveal fish. Serve with your favourite accompaniment.