Filets de morue en papillotte à la coriandre, ail et tomate

At home I do a lot of fish en papillotte because it is quick, easy and full of flavour – a good everyday option. ‘En papillotte’ simply means ‘cooked in parcels’, so all the flavour and goodness are locked inside. When you open up the parcel, you release a rush of aromas that take you on a journey without ever leaving your kitchen. You can make so many variations of this dish: ginger and lemongrass, chilli and coriander, lemon and basil, or lime and parsley. Experiment – you won’t be