Enclosing in a parcel then baking it is a really easy way to cook seafood, and you can add a portion of pasta – cooked al dente – to the parcel if you want to make it an even more filling meal.
Combine all the ingredients (except the seasoning and the bread) in a medium bowl, so the seafood mixes with the rest of the ingredients. Season with salt and pepper and mix again. If you have some wine, vermouth or sherry handy, add a splash to the bowl for extra acidity and depth of flavour. Scoop the mixture carefully into the parcel and seal the sides of the parcel together so it’s airtight.
Remove from the oven, carefully open the parcel and sprinkle a little extra fresh parsley on top. Scoff the lot with a slice of bread to mop up all the juices.
© Signe Johansen, 2018. Images:© Patricia Niven, 2018.