Baking fish in parcels keeps the flesh wonderfully moist and the salsa verde infuses the fish with an amazing aroma of fresh herbs.
Preparation time: 10 minutes Cooking time: 15 minutes 

Serves 2
• 2 fish fillets, skinned (firm white fish, trout or salmon)
• 1 lemon sliced
• Salsa Verde
• 1 bunch of parsley
• 1 bunch of basil leaves
• handful of mint leaves
• 2 garlic cloves, crushed
• 2 anchovies
• 2tbsp capers
• 2tbsp red wine vinegar
• 1tsp Dijon mustard
• sea salt and pepper
• 1⁄2 red onion, diced
• 75ml olive oil
• Roasted butternut squash
• Steamed broccoli and green beans 

Preheat the oven to 200C, gas mark 6.
2. Place all the ingredients for the salsa verde in a food processor except the oil and pulse until the mixture is roughly chopped. Gradually add the oil and pulse to combine.
3. Lay out 2 square sheets of baking paper each large enough to wrap around the fish fillets. Drizzle the paper with a little oil and top with the fish fillets. Season and lay over a couple of lemon slices. Place a spoonful of the salsa verde on top of the fillets reserving the remaining. Wrap up each fish parcel, tucking the ends under. You can secure the parcels in foil if wished. Transfer the parcels to a baking tray. 
Bake for 12-15 minutes until just cooked. Serve the fish with additional salsa verde, the roasted squash and steamed broccoli and beans