Cook Time 30 minutes
Serves 2
Ingredients
6 slices of lemon
2 white fish fillets (snapper, blue-eye, cod or flathead), about 180–200g each
30g unsalted butter
1 tbsp Italian-style chilli sauce
1 tbsp baby capers, drained
Salt, to taste
2 tbsp dry white wine
Method
Preheat the oven to 210°C.
Prepare the parcels by placing 3–4 slices of lemon onto each sheet of baking paper. Place the fish fillet in the centre and season generously with salt. Add a knob of butter, a dollop of chilli sauce and scatter over the capers. Pour 1 tbsp of white wine into each parcel.
Seal the papillotes. Fold the baking paper over the fish and crimp the edges tightly to create sealed parcels. This traps the steam and keeps the fish beautifully moist.
Bake for 15–18 minutes, depending on fillet thickness. The parcels should puff slightly, and the fish should flake easily with a fork.
Carefully open the parcels and spoon the fragrant buttery juices over the fish.
