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A classic French style en papilotte dish that basically means “cooked in a bag”. This method allows the food to hold in moisture and flavour as it steams inside it’s little pouch and it’s a clean and healthy way of cooking fish. I’ve cooked this simply by topping the fish with a little olive oil, a hint of sea salt, slice of lemon and a little thyme. I’ve used blue eye for this recipe, but it will work with other fish such as salmon, trout, wild barramundi, mackerel, herring, whiting and snapper. Serve with a fresh leaf salad, oven roasted sweet potato chunky chips or steamed green vegetables and squeeze of lemon.