When I first started cooking en papillote was one the first fish dishes I tried as I felt comfortable with it as it was in a bag and cooked itself in the oven. It is so tasty and you can anything under the fish, fennel, vegetables rice etc. I am so glad I did it again as I really enjoyed it. I love the name for one as it sounds posh! The other great thing is it is self saucing particularly from the juice from your tomatoes. I think next time im going to go down the Asian root.

Ingredients (serves 1)

• 1 white fish fillet, I used cod
• 1 tbsp butter at room temperature, I used my wild garlic (just cut off some in the morning)
• 4 baby potatoes, I used jersey royals
• 6 cherry vine tomatoes, halved
• Sprig of thyme
• 1 lemon
• Pinch red pepper flakes
• 2 tbsp white wine 
• Seasoning to taste

Directions

1. Bring a pan of water to the boil. Add the potatoes and part cook them for 10 minutes. Drain and set aside.
2. Pre heat oven to 200 degrees fan
3. Cut a big rectangle of baking paper so that when you fold it over the fish will fit in the middle with space to seal. When you have your rectangle fold and press on the seam so when you open it up you can see where you need to place the ingredients
4. Once they have cooled, slice the potatoes into discs. In the middle of the parcel place a layer. Top with the tomatoes, red pepper flakes and thyme sprigs.
5. Season the fish with salt and pepper. Next spread over the butter on the flesh side. Place on top of the potatoes and tomatoes butter side facing up.
6. Next cut half the lemon into slices and place on top of the fish. With the other half squeeze it over everything.
7. Now fold over the other half of the grease proof paper. Rather than doing the turning technique I just fold each side over and staple them closed. When you get to the last side add the white wine before sealing.
8. Place on a baking tray and bake for 20 minutes.
9. Open up the parcel, serve and enjoy 😊