• 1 fennel bulb, sliced

• 4 x 200 g/7 oz halibut fillets

• 2 shallots, finely chopped

• 8 pitted black olives

• a few sage leaves, torn

• 4 lemon slices

• salt and pepper

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Method:

1. Cut 4 sheets of grease proof paper large enough to enclose the fish and vegetables.

2. Divide the fennel evenly among the sheets of grease proof paper and put the fish on top.

3. Sprinkle with the shallots, olives and sage, season to taste with salt and pepper and finish with a slice of lemon.

4. The grease proof paper can be folded over and rolled at the edges to seal, but a much easier way is to fold the paper and staple it.

5. Put the parcels on a baking sheet, and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes.

6. Serve these parcels at the table so that everyone opens their own parcel and gets a waft of the delicious aroma that escapes when they are first opened.