Steamed fish and vegetable parcels
240g carrots, cut into matchsticks
240g courgette, cut into matchsticks
4 x 200g skinless firm white fish fillets
80ml lemon juice
2 tbsp fresh dill
Lemon cheeks, to serve
Preheat oven to 200°C. Divide carrots and courgette evenly among four 30cm (12in) baking paper squares. Place fish on vegetables; drizzle with juice. Fold ends and sides of paper to enclose fish (secure parcel with kitchen string, if necessary).
Place parcels on an oven tray; bake for 15 minutes or until fish is just cooked. Top fish with dill; season. Serve with lemon cheeks or with roasted smashed potatoes, if you like.