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.
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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
