4 skinless boneless fish fillets (about 120-160g each)
2 teaspoons capers
finely grated zest of 1 lemon
4 teaspoons butter
4 teaspoons lemon juice
2 table spoons chopped parsley leaves
salt and ground black pepper, to taste
baking paper
Method
Cut 4 large rectangles of baking paper.
Place 1 fish fillet in the centre on each piece of paper, tucking the thin end of the fish under to make an even thickness of fish.
Sprinkle with capers and lemon zest. Top each with 1 tsp butter, 1 tsp lemon juice, ½ tbsp chopped parsley and a little salt and pepper.
Fold the paper over and over again above the fish. Make small overlapping folds to seal. Tuck the ends underneath the fish. The parcels can be prepared and chilled for up to 4 hours before serving.
When ready to cook, preheat oven to 180°C fanbake. Bake parcels for 10 minutes (they should puff up with steam inside).
