4 x 150g portions of white fish such as cod or flounder
4 medium carrots
10-12 baby potatoes
1 orange, zest and juice
2tbs fresh tarragon, chopped roughly
3tbs olive oil
Skin the fish and season with salt, pepper and orange zest. Peel and chop the vegetables into bite-sized chunks. Boil a pan of salted water and par cook the vegetables for about 5 minutes until barely tender – but not fully cooked. Drain and allow to steam dry. Toss the vegetables in half the oil. Preaheat your oven to 180°C. Cut 4 large circles of baking parchment or foil using a dinner plate as a template. Place a portion of vegetable on each one, top with a portion of fish. Mix 1tbs of the orange juice with the oil, season with salt and pepper and drizzle over the fish and vegetables. Sprinkle over the tarragon. Seal each parcel by twisting both sides of the parchment together – like a Cornish pastie. Place the parcels onto a baking try and place in the pre-heated oven for 15-20 minutes. When cooked serve each parcel on a dinner plate and open at the table. Serve with a little crusty bread and green salad.