150 - 200g white firm fish fillets per person (I use tarakihi)
2 teaspoons basil pesto
1 lemon sliced
50-60cm baking paper
Pre-heat oven to 180 degrees. On a baking tray, lay out the baking paper, there will be excess on the sides. Lay each serving of fish on the tray, spread a teaspoon of pesto thinly across each portion. Layer lemon slices on top of fish. Fold up the paper around the fish, tucking the paper under the fish to make a parcel. If it's easier you can make separate parcels for each serving. Bake for 10-15 minutes, check for done-ness by carefully pulling back the paper and slicing the fish with a knife. When it comes away easily from the knife it is done.
Serves 2.
