Locally caught wild sea bass with pea and mint soup

SERVES 6

• 1 weighing approximately wild sea bass
• 1 stick lemon grass
• 6 tiny tomatoes
• 6 tbsp petits pois
• 6 tbsp broad beans
• 6 tbsp white wine
• 6 tbsp olive oil
• 1 handful fresh dill
• 0 pepper

Step 1
Cut three pieces of greaseproof paper about 35cm square.

Step 2
Cut each square from corner to corner to form a triangle and spread the triangles out on a work surface.

Step 3
Using a sharp knife, slice the sea bass fillets into short strips about 2.5cm wide and place 5 or 6 strips in the centre of each triangle of greaseproof paper.

Step 4
Add a chunk of lemon grass, 4 tomato quarters, a tablespoon each of petits pois, broad beans, white wine and olive oil.

Step 5
Season with salt and pepper and scatter over some chopped dill.

Step 6
Now carefully fold over one corner of the greaseproof paper, then fold over the other corner so that you have a samosa-shaped parcel, folding the edges in tightly to seal.

Step 7
Preheat the oven to 180C/gas mark 4.

Step 8
Place the parcels on a large baking sheet, sprinkle over a little cold water and cook in the preheated oven for 5-8 minutes.

Step 9
Serve immediately with a good ladleful of pea and mint soup, allowing each person to open their own parcel at the table.