Fish en papillote

This is my favourite way to cook fish, it’s simple, clean, and just delicious. 
This recipe feeds 6 people.

Ingredients 

1. 6 x Fillets of preferred fish - red emperor, snapper, hapuka, salmon are all good to use
2. 2 x Lemongrass stems - first layer removed and slices into thin discs 
3. 1 tbsp French ginger - finely chopped
4. 1 tbsp chilli - finely chopped
5. 4 x shallots - finely chopped
6. 2 x cloves of garlic - finely chopped
7. 4 x courgettes - sliced 
8. 10 x cherry tomatoes  - halved 
9. Fresh herbs - dill or parsley 
10. Olive oil to sprinkle over 

 Directions:

1. Pre-heat oven to 180C
2. Prepare your baking baker squares to fit the individual filetts 
3. Place fillets in the centre of the paper and top and surround with the flavour ingredients; lemongrass, ginger, chilli, garlic, shallots, tomatoes, courgettes and herbs
4. Fold the paper up and twist to close into a ‘papillote’ above the centre of the fish 
5. Bake for 15-20 minutes, depending on the thickness of your fillet (you can check with your fish monger)
6. Remove from oven, and either serve immediately and allow your guests to open the papillots (make sure you warn them of the hot steam), or  remove from the papillote and serve without the paper
7. You may like to serve with some fragrant rice