FISH EN PAPILLOTE WITH PROVENCE FLAVOURS
Serves 4 Preparation time 30-35 minutes, plus infusing Cooking time 12-15 minutes
INGREDIENTS
• 16-20 prawns, peeled and deveined (heads and shells reserved) • 100g/4oz butter, at room temperature • 800g/1¾lb fish fillet, in 4 portions, skin on if small fish • 1 fennel bulb, trimmed and thinly sliced (or use leek) • 2 cloves garlic, peeled and very thinly sliced • 12 cherry tomatoes, finely chopped • 4 bay leaves, broken into pieces • 4 small sprigs of fresh thyme • 1 small red chilli, deseeded and finely chopped • 4 pared strips of orange zest • 50g/2oz marsh samphire or spinach leaves (optional) • Salt and freshly ground black pepper 1. Put the prawn heads and shells in a skillet, add to…