Fish en papilotte
2 white fish fillets (bass, bream or coley)
2 tablespoons extra virgin olive oil
small handful of herbs such as tarragon, basil or parsley
a splash of white wine
salt and freshly ground black pepper
Preheat the oven to gas mark 7 (220 degrees) Put a baking sheet into the oven to heat too.
Cut out 2 hear shapes from pieces of good-quality greaseproof paper about 60cm (24 inch) long.
Fold a crease into the pieces of greaseproof paper.
Arrange the fish fillets on one side of the two paper hearts and drizzle with the olive oil. Place a sprig of herb of your own choice on top of the fish. Splash the wine over the top. Season lightly with salt and pepper
Wrap the fish securely in the paper, but allowing a little space around the fish so that steam can circulate, but not escape. Place on the heated baking sheet and bake in the oven for 12 minutes or until the fish is cooked. The flesh will be firm and opaque.
Serve the fish directly from the paper and allow your guests to open and enjoy at the table.