Herb-marinated Snapper en Papillote

(Serves 4)

Ingredients

4 red snapper fillets
1 egg white (lightly beaten)
1 carrot (cut into thin strips)
1 leek (cut into thin strips)
1 red pepper (cut into thin strips)
4 sprigs fresh lemon thyme or thyme
1 teaspoon of freshly ground black pepper

Herb Marinade
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon finely chopped dill
1 tablespoon snipped chives (fresh is better)

Method

1. To make marinade, combine oil, vinegar, dill and chives in a small bowl. Place fish in a shallow glass or ceramic dish. Pour over marinade, cover and marinate for 2 hours. Drain well.

2. Preheat oven to 200-degrees Celcius/Gas mark 6.

3. Cut four circles of nonstick baking paper large enough to completely enclose the fillets. The paper should be at least 10 cm larger than the fillets on all sides. Fold paper in half lengthwise and cut a half-heart shape. Open out paper and brush edges with egg white.

4. Place a fillet on one half of each paper heart, near the centre fold line. Top with carrot, leek, red pepper, a sprig of thyme and black pepper to taste. Fold other half of paper over ingredients. Roll edges to seal.

5. Place paper parcels on a baking tray. Bake for 20 minutes or until fish flakes when tested with a fork.

Tip: Part of this dish, traditionally, is serving it to the table still wrapped and allowing each person to slowly unravel the dish. This way they get to enjoy the wonderful aromas released when the parcel is opened. Furthermore, if snapper fillets are unavailable, you can try using bream fillets as an alternative.