Monkfish en Papillote - Jacques Reymond OAM

This dish is easy to prepare, and has little washing up afterwoods!  It is a light dish ofmediterranean flavours, and a complete meal.

Ingredients: 2 people

Preheat oven to 180C 
4oo gms of cleaned and skinned monkfish very fresh (You can substitute for another white fish such as rockling, snapper, john dory, blue eye, red emperor)
1 small fennel sliced very finely
1 small zuchini finely sliced
2 large button mushrooms sliced finely
1 spring onion trimmed and sliced
1 roma tomato sliced
1 full tsp. Of small capers
4 very thin slices of peeled ginger
Juices of 1 lemon
3 to 4 tbsp of pure virgin olive oil
1 tsp soy sauce (not Kikoman)
1tsp of mirin
Good amount of fresh basil

Method:
Line a baking tray with a large sheet of aluminium foil, place a sheet of baking paper on the foil and arrange the fennel, zucchini, mushrooms, spring onions and ginger on the baking paper.

Place the monkfish on the bed of vegetables and season with flake salt and pepper (don't salt too much as you are adding capers which are already salty).

On top of the fish sprinkle the capers, and cover with the tomato slices. Spoon over the olive oil, lemon juice, mirin, soy, and add the basil last.
Place another sheet of baking paper on top of the fish and cut another sheet of aluminium the same size as the first one and close up tightly all the sides of the papillotte ( parcel) leaving enough room for the fish to be able to steam inside the papillotte, don t close too tight on the top.

Place in the oven pre heated to 180C and cook for 16 minutes.

Bring the dish to the table and open the papillotte by cutting from the top. All the wonderfull aromas will enhance your appetite and flavour your dining room.

Notes:
I don t like to put cooking elements directly on aluminium foil as it give a steely flavour and sensation, this is why I use baking paper to avoid this reaction.

Instead of monkfish you can use any other white fish like rockling, snapper, john dory, blue eye, red emperor.  If you use salmon or ocean trout, reduce the cooking time to keep all the natural nutritients of these red fish.