1. En papillote is when food is wrapped in baking parchment and oven baked. The food in the parcel cooks in its own steam and stays moist.
2. Cut a large square of baking parchment for each fish fillet. Fold in half and open out again.
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3. On one half of the parchment, pile a helping of sliced courgette. Top with the fish and squeeze over a wedge of lemon. Put the lemon in with the fish. Drizzle over a little olive oil and season with salt and pepper.
4. To seal the parcels, pull the other half of the paper over the filling.
5. Starting at the join, make a small fold and tightly fold over on top of itself a couple of times.
6. Then move along slightly and make another fold, keep moving around the paper making small tight folds. This will create a crimping effect. .
7. At the end, give a final couple of tight folds to ensure the parcel is well sealed and no steam will escape during cooking. The end result should look a bit like a Cornish pasty.
8. Bake on an oven tray at 200°C (180°C fan) mark 6 for 18-20min.
9. Carefully open the paper as the escaping steam can burn. Serve immediately.
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White ceramic bistro plate, Sophie Conran. Easy-fill acrylic mill, Lakeland. Chopping board, multi-purpose oven tray, oil pourer, chef's own.
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