Lemon sole fillets x 125g per portion
1 x carrot (peeled and sliced julienne)
1 x courgette (halved and cut into battens)
1/4 x leek (halved and julienne)
10 x cooked new potatoes
2 x wedges of lemon
60g x salted butter
20ml x white wine
1x tbsp chopped parsley

  • preheat your oven 200*c
  • lay two large pieces of parchment paper on the worktop
  • evenly divide the carrot, courgette, leeks and potatoes between both pieces of paper laying it in the centre
  • place one portion of fish onto the top of each one
  • put 30g of butter on top of each portion of fish
  • squeeze one wedge of lemon over each one and leave to soak lemon in with the fish
  • pour 10ml of white wine over each one
  • season with salt and pepper
  • fold the paper into a parcel completely enclosing the fish
  • place the two parcels onto a baking tray and put on the middle shelf of your oven
  • bake for 12 minutes
  • place one parcel on each plate and open
  • eat straight from the parcel

Julienne’ is the French name for a method of cutting vegetables into thin strips.