Serves 4 Preparation time 30-35 minutes, plus infusing Cooking time 12-15 minutes
INGREDIENTS
• 16-20 prawns, peeled and deveined (heads and shells reserved)
• 100g/4oz butter, at room temperature
• 800g/1¾lb fish fillet, in 4 portions, skin on if small fish
• 1 fennel bulb, trimmed and thinly sliced (or use leek)
• 2 cloves garlic, peeled and very thinly sliced
• 12 cherry tomatoes, finely chopped
• 4 bay leaves, broken into pieces
• 4 small sprigs of fresh thyme
• 1 small red chilli, deseeded and finely chopped
• 4 pared strips of orange zest
• 50g/2oz marsh samphire or spinach leaves (optional)
• Salt and freshly ground black pepper
1. Put the prawn heads and shells in a skillet, add to the grill, close the lid and roast for 20 minutes until crisp and aromatic. Add the butter and stir well, cook for 1 minute, then remove from the grill to infuse in a warm place for 30 minutes. Strain the butter into a bowl, discarding the shells.
2. Prepare the parcels all at once or one at a time, depending on the area of work surface you have. Place 4 large sheets of foil or baking parchment (A3 size - 40x30cm/16x12in) lengthways on the work surface and place a fish portion on each.
3. Divide the fennel, garlic, tomatoes, bay, thyme, chilli and orange zest between the parcels, add 4-5 prawns to each, sprinkle over the samphire or spinach, if using, and spoon over the infused butter. Season with salt and freshly ground black pepper to taste, fold the foil over double and fold all sides inwards twice, to create an airtight package. (You can store the packages in the fridge until needed.)
4. Carefully place the packages on the grill, close the lid and cook for 12-15 minutes; the packages will have puffed up. Place the packages straight onto individual plates to cut open at the table, taking care of the hot steam and juices. Serve with toasted baguette or boiled new potatoes, if liked.