Manu's French Kitchen- Whiting en papillote at legumes parfumes a lesteagon

Whiting en papillote at legumes parfumes a lesteagon

Papillote of Whiting and tarragon- Scented Vegetables

1 tablespoon olive oil, plus extra for drizzling

2 carrots, cut into julienne

2 leeks, cut into julienne

1/4 cup tarragon, thinly sliced

sea salt and ground pepper

8 king George whiting fillets, Skin on and pin-boned

100g unsalted butter, chopped

1 lemon, thinly sliced

125ml dry white wine

1.  Heat olive oil in a large frying pan over medium heat. Add the carrot and leek and stir for 6-8 minutes or until just soft. Stir in most of the tarragon and season to taste with salt and pepper. Remove from the heat and set aside to cool.

2.  Preheat the oven to 180 degrees.

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3. Place four 50cm long pieces of heavy-duty foil, shiny side down, on a work surface and cover each with a piece of baking paper. Drizzle a little olive oil on one side of each piece of the baking paper-lined foil, then top with carrot and leek mixture. Place 2 fish fillets, skin side down, over the carrot and leek mixture and to each fillet with 25g of butter and a few slices of lemon. Season to to taste with salt and pepper and scatter with the remaining tarragon. Fold over the other side of the foil to cover, then fold in two of the sides to seal the parcel well- as if you are making an envelope. Pour one- quarter of the wine onto each parcel, then fold the remaining side to fully enclose the fish and vegetables.

4. Transfer the parcels to a baking tray and bake for 15 minutes of until the bags have inflated and the fish is cooked through, Serve

Serves 4 as a main