Fish En Papillote with Lemon Herb Butter Broccolini and Chat Potatoes

Preheat oven to 180C. Cut potatoes in half (or quarters if they are large). Julienne (finely slice) the carrots and green beans. Finely dice chilli. Pick and chop parsley leaves, discarding the stem. Zest lemon then cut into wedges. Peel and mince garlic. Take the butter out of the fridge to soften.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Transfer the potatoes to a saucepan and cover with salted water. Bring the water to a boil. Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. In the last 5 minutes of cooking add in the broccolini to cook. Drain well.

In a small bowl, mix the butter with the garlic, lemon zest, half the parsley and add chilli (to taste).

Tip! If the butter is still hard, grating the butter will soften it quickly.

Each fish fillet needs a sheet of baking paper. In the centre of each paper add carrots and green beans. Place fish fillet on top. Spread 1-2tsp of herb butter on each fish fillet. Season with salt and pepper. Fold baking paper together at the top, then pinch together to seal. Repeat with the sides. Bake for 20 minutes, or until fish is cooked.

Tip! Cooking time will vary depending on the thickness of the fish fillet. The thicker the fillet the longer the cooking time.

Toss warm potatoes with remaining herb butter. Divide potatoes and broccolini between serving dishes. Place fish parcels on each plate and gently open. Spoon melted herb butter that collects at the bottom of the parcel over the fish, add a squeeze of lemon before serving.

Preheat oven to 180C. Cut potatoes in half (or quarters if they are large). Julienne (finely slice) the carrots and green beans. Finely dice chilli. Pick and chop parsley leaves, discarding the stem. Zest lemon then cut into wedges. Peel and mince garlic. Take the butter out of the fridge to soften.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Transfer the potatoes to a saucepan and cover with salted water. Bring the water to a boil. Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 10-15 minutes. In the last 5 minutes of cooking add in the broccolini to cook. Drain well.

In a small bowl, mix the butter with the garlic, lemon zest, half the parsley and add chilli (to taste).

Tip! If the butter is still hard, grating the butter will soften it quickly.

Each fish fillet needs a sheet of baking paper. In the centre of each paper add carrots and green beans. Place fish fillet on top. Spread 1-2tsp of herb butter on each fish fillet. Season with salt and pepper. Fold baking paper together at the top, then pinch together to seal. Repeat with the sides. Bake for 20 minutes, or until fish is cooked.

Tip! Cooking time will vary depending on the thickness of the fish fillet. The thicker the fillet the longer the cooking time.

Toss warm potatoes with remaining herb butter. Divide potatoes and broccolini between serving dishes. Place fish parcels on each plate and gently open. Spoon melted herb butter that collects at the bottom of the parcel over the fish, add a squeeze of lemon before serving.