- Center each fillet on a piece of tinfoil large enough to seal the fish and veg once folded and season with salt and pepper.
- Divide the rest of the ingredients between the four parcels, making sure the lemon, capers, garlic, and rosemary are sprinkled evenly over the fish and veg. Finish with a splash of white wine.
- Fold the foil to create sealed parcels and place on a baking tray. Bake at 200ºC/390ºF for about 20 minutes and serve with a crusty bread to soak up the tasty juices!
Try making this recipe on a bed of hot coals next time you go camping or out on the grill on a hot day (like today)!