Fish · FIRST EDITION

Lemony fish parcels

Tender fish, sweet cherry tomatoes and courgette, steamed together in their own juices.

30 minutes · Serves 2

Serving inspiration · stock photograph

Keep the flavours of a simple baked fish dinner; a folded parchment parcel keeps the fish moist.

Here’s how.

1
Make the parcels
Heat oven to 200°C / 390°F (180°C fan). Cut one large sheet of baking parchment per serving. Divide courgette and tomatoes between sheets, leaving wide borders.
2
Seal in the steam
Top with fish, lemon slices, oil and salt. Fold each sheet over and crimp the edges firmly to seal. Put parcels on a baking tray.
3
Bake and check
Bake for 15–20 minutes. Carefully open one parcel away from your face and check the fish reaches 63°C / 145°F. Reseal and return to the oven if needed.
4
Serve the juices too
Meanwhile cover couscous with the measured boiling water for 5 minutes, or follow its packet ratio. Fluff, stir in parsley and serve with the fish, vegetables and parcel juices.

A tight fold holds the steam in. Open hot parcels carefully, pointing the opening away from you.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.