12 x 60g Red Mullet fillets, skin on
Extra virgin olive oil
4 stalks lemon thyme, leaves only
25g salted butter, diced
1 clove garlic, finely chopped
1 lemon, zested and juiced
1 tablespoon dry white wine
Salt flakes and freshly ground black pepper, to taste
Steamed jasmine rice, to serve
Green salad, to serve

Preheat oven to 210ºC.

Remove pin bones from centre of fillets using a pair of fish tweezers.

Lay 4 sheets of baking paper, each large enough to wrap 3 fish fillets, on a clean work surface. Brush with a little olive oil and place 3 fillets side by side, skin-side down, on each sheet. Scatter with lemon thyme, garlic, lemon zest, salt and pepper. Dot with butter and drizzle each parcel with 1 teaspoon each lemon juice and wine.

Fold the paper into a parcel around the fish, without pushing it against the fish, tucking in edges to form a secure package so that steam and juices can’t escape. Place parcels on a baking tray and bake for 8 minutes.

Place cooked parcels on a plate for diners to open at the table. Serve steamed rice and green salad separately.