Lemon Sole en Papillote

Serves: 4

Ingredients:
2 small carrots, peeled
2 small leeks, white part only 2 small carrots, peeled
2 small leeks, white part only
3 - 4 spring onions, trimmed
4-5 garlic cloves with skin on, halved
Few rosemary sprigs, leaves only
Few thyme sprigs
8 skinned lemon sole fillets, about 150 - 175g each
Few dill sprigs
About 100ml dry white wine
Olive oil
Sea salt and freshly ground black pepper

Method:
Heat the oven to 200°C/Gas 6. Cut out eight large squares of baking parchment, measuring about 30 x 30cm. Thinly slice the carrots, leeks and spring onions on the diagonal. Tip the vegetables into a bowl and add the garlic and herbs. Scatter the mixture in neat piles in the centre of four of the parchment sheets.

Season each sole fillet with salt and pepper and place a few dill sprigs on top. Roll up the fillets, enclosing the dill and place two rolled fillets on each pile of vegetables. Drizzle with olive oil and sprinkle with salt and pepper.

Place another sheet of paper on top of each parcel and using short folds, secure the edges to seal in the fish and vegetables. When you've reached the last fold, carefully pour in a generous splash of white wine and a little water. Seal the parcels and place on one or two large baking sheets. Bake for 20-25 minutes until the lemon sole feels firm in the middle.

Lift the parcels on to warm plates. Bring to the table and cut a cross in the centre of the parchment with kitchen scissors to open the parcels. Serve with sautéed red chard and minted Jersey Royals if you wish. (Recipes can be found on Side dishes page)