Snapper en papillote

INGREDIENTS

(serves one)

2 x 75g snapper fillets
Sea salt
Cracked pepper
75g sorrel
20g butter
6 garlic cloves, roasted in their skins
4 slices waxy potatoes, steamed
2 lemon slices
Thyme leaves
Pinch of lemon myrtle
2 lemon slices
20ml olive oil

METHOD

Cut out a 30cm cartouche of silicon paper. Season the snapper. Wilt the sorrel in butter. On one half of the paper, well away from the edges, put the garlic cloves, potato and sorrel, and on top of them the snapper fillets. Lay a slice of lemon on each piece and sprinkle with thyme and lemon myrtle. Fold the paper over, enclosing the fish. Crimp the edges carefully as you might a Cornish pasty. Bake for 12 minutes at 240í

INGREDIENTS

2 x 75g snapper fillets

Sea salt

Cracked pepper

75g sorrel

20g butter

6 garlic cloves, roasted in their skins

4 slices waxy potatoes, steamed

2 lemon slices

Thyme leaves

Pinch of lemon myrtle

2 lemon slices

20ml olive oil

METHOD

Cut out a 30cm cartouche of silicon paper. Season the snapper. Wilt the sorrel in butter. On one half of the paper, well away from the edges, put the garlic cloves, potato and sorrel, and on top of them the snapper fillets. Lay a slice of lemon on each piece and sprinkle with thyme and lemon myrtle. Fold the paper over, enclosing the fish. Crimp the edges carefully as you might a Cornish pasty. Bake for 12 minutes at 240ºC. The fish is ready when you can see rapid boiling inside the package. Send it to the table as it is and allow the customer to open the package.