Fish en Papillote (Fish in a Bag)

Instructions

1. 1

   Step 1: Preheat the oven to 190°C / 375°F (170°C fan-forced).

2. 2

   Step 2: Heat 2 tablespoons of the oil in a non-stick skillet over medium-high heat. Add the potatoes and cook for 4 minutes, stirring regularly. Use two wooden spoons if needed. Cook until they pick up a little colour, but not too much.

3. 3

   Step 3: Add the zucchini, capsicum, red onion, garlic and half of the salt and pepper. Toss everything together for about 1 minute, then set aside.

4. 4

   Step 4: Lay two pieces of foil on your work surface, each 50 cm / 20 inches long by 30 cm / 12 inches wide. Top each with a sheet of baking paper, 40 cm / 16 inches by 30 cm / 12 inches. Divide the vegetables between the parcels, placing them in the middle.

5. 5

   Step 5: Pat the snapper fillets dry. Season both sides with the remaining salt and pepper, then place one fillet on top of the vegetables in each parcel.

   
6. 6

   Step 6: Place 3 dill sprigs on top of each fillet. Drizzle with the remaining olive oil and pour 1 tablespoon of white wine over each.

7. 7

   Step 7: Bring the short edges of the foil and baking paper together and fold over twice to seal. Press gently along the fold to flatten it. At one end, fold each corner in to form a triangle, then fold the triangle over twice more to lock in the seal. Repeat at the other end, then seal the second parcel the same way.

   
8. 8

   Step 8: Place the parcels on a baking tray and bake for 18 minutes. Remove them from the oven and let them rest for 3 minutes. The core temperature of the fish should reach at least 55°C / 130°F.

9. 9

   Step 9: Open the parcels carefully, squeeze lemon juice over the fish and vegetables, and eat hot with crusty bread.