This is a great tasty recipe from Manu Feildel from his book Manu’s French Kitchen. I have also seen him make this recipe on Better Homes and Gardens.  The photo doesn’t quite do it justice!

I have adapted the recipe.  One of the changes I made was to use dried tarragon instead of fresh.  Tarragon can be hard to find and during winter it is not in season. The use of dried tarragon didn’t detract from the flavour in any way.

Cooking fish in a parcel is so quick and simple.  It allows you to whip up a healthy meal and perfectly cooked fish every time.

One of my favourite ways for fish in a bag, is to sandwich some flathead fillets between a few sliced green olives, a fresh bay leaf and a little grated lemon rind, grind of black pepper and a drizzle of extra virgin olive oil. Bake for around 15 mins at 180c.

For this recipe, you could use any firm white flesh fillets ie;  Snapper, Blue Eye Cod, Perch, Flathead or Whiting.  Make sure you cut off the tough green leaves from the leek and clean it well to ensure it is free of dirt and grit.

INGREDIENTS
1 carrot, julienned as finely as possible
1 leek, julienned as finely as possible
1 tblspn olive oil
½ tsp sea salt
1 tsp dried tarragon
Splash of Noilly Pratt vermouth or white wine per bag
drizzle of extra virgin olive oil
2 tsp butter
2 bay leaves
chopped parsley or coriander
4 slices of lemon
sea salt and freshly ground pepper

METHOD

1. In a frypan, cook the carrot and leek together, stirring constantly, until the vegetables wilt and soften.

2. Sprinkle the tarragon over the vegetables, add sea salt and reduce heat.  Continue to cook the vegetables stirring occasionally until they are really soft (about another 5 mins).

3. Cut a piece of foil about 40 cm long and a some baking paper the same size.  Place the baking paper over the foil.  Sprinkle over a little olive oil on the baking paper on one half.

4. Arrange the carrot and leek mixture on the olive oil.  Place the fish on top of the vegetables.  Place little knobs of butter along the fish, season with sea salt and pepper.
Place the bay leaf on the fish and top with the lemon slices.

5. Sprinkle the vermouth (or white wine) over the fish and then fold the edges into a neat packet.  Seal the top and place the packets on a baking tray.

6. Bake at 180 C for 15-20mins.

7. Serve with crunchy baked potatoes.

Serves 2.