This a clean and fast way of cooking fish and there–s an element of theatre to opening the bag at the table like a crisp packet and getting a nostrilful of fragrance. To make it into a more substantial meal, add a few cooked haricot or cannellini beans or some sliced parboiled new potatoes to the bags.
2 x 150gfirm white fish fillets (at least 2.5cm thick), skinned (ask your fishmonger for sustainably caught fish)
First make your bag: if you’re using foil, take 2 large squares, fold each in half, and then roll over three sides to form a packet with an opening at the top. If you’re using baking parchment, do the same but secure the sides with a couple of stap