Fish and clams en papillote
The method of cooking ingredients in parchment (or aluminium foil, although it doesn't look as nice) is easy and healthy. The food steams in its own moisture, but unlike conventional steaming, the flavours are not diluted.
4 skin-on fish fillets (180 grams each) such as snapper or sole (use thin pieces so they cook faster)
16-20 small clams (with shells about 2.5cm in length)
24 haricots verts
12 cherry tomatoes
50ml olive oil, divided, plus extra for brushing the parchment
Finely grated zest of one lemon
Fine sea salt and freshly ground black pepper, to taste
Preheat the oven to 180 degrees Celsius.
Trim the ends from the green beans and halve the cherry tomatoes. Put the vegetables in a bowl, drizzle with 20ml olive oil, sprinkle lightly with salt, then mix to coat them evenly.
Rinse the clams and drain them.
Dry the fish fillets with paper towels, then season with salt and pepper.
Take four 45cm x 38cm sheets of parchment paper, and fold them in half like a book. Trim the paper so that when you unfold it, you'll have a large circle.
Lightly brush half of each circle with olive oil.
Divide the vegetables over the oiled sides of each parchment circle, then place a piece of fish on top and add the clams. Drizzle the remaining olive oil on the fish and clams.
Use a rasp-type grater to grate the zest directly over the fish.
Fold the top of the parchment circle over the ingredients then crimp and pleat the entire perimeter to tightly seal in the ingredients.
Place the packs on a baking sheet and bake for 10 minutes.
Put the parchment packets on plates and serve, cutting them open at the table to release the fragrant steam.