Lemon & Herb Fish in Papillote with Cracked Freekeh

Prepare Ingredients:

Take the butter out of the refrigerator to soften. Preheat the oven to 200°C. Wash the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the squash into bite-sized pieces. Roughly chop the dill. Zest the lemon, then halve.

Cook Freekeh:

When the water comes to a boil, add the freekeh. Reduce to simmer and cover with lid. Cook gently for about 20-25 minutes, or until tender. Drain thoroughly.

Make Lemon-Herb Butter:

In a small bowl, combine the butter, lemon zest, a pinch of salt, and all but a pinch of the dill reserve some dill for garnish. Stir to blend.

Cut Out Parchment:

Fold both sheets of baking paper in half horizontally. With the 2 sheets on top of one another, trace half an oval, then cut along the traced line to make 2 oval-shaped sheets.

Fill & Seal Packets:

Place the baking paper ovals on a work surface. Divide the cooked freekeh between the 2 ovals, placing it on just half the paper. Top the freekeh with the squash and a fish fillet. Season both with salt and pepper. Divide the lemon-herb butter between each fish fillet. Fold the other half of the baking paper over all of the filling, then crimp the edges to completely seal the packets by making overlapping folds around the edges.

You Plate It:

Gently transfer the sealed packets to a baking tray. Roast in the oven 10-12 minutes, or until the packets are browned and puffed up. Carefully open the packets before serving. Squeeze some lemon juice over the fish and garnish with the remaining dill. Enjoy!