KEY POINTS:
Serves 4
8 bay leaves
2 sticks of celery, cut into 16
16 baby carrots
4 fillets of fish eg hapuku, snapper or blue cod
1 x 5cm piece of ginger, peeled and finely sliced
Salt and freshly ground black pepper
Avocado oil
Fresh dill
1 Preheat the oven to 200C. Lay four squares of baking paper, large enough to envelop the fish fillets, on a flat surface. Place 2 bay leaves in the centre of each then top with 4 sticks of celery.
2 Bring a saucepan of salted water to a boil then blanch the carrots for 2 minutes, drain.
3 Lay a fillet on top of each portion, then add 4 baby carrots. Sprinkle the ginger over evenly, and season. Drizzle over a little avocado oil then add a sprig of dill, reserving some to garnish.
4 Fold the paper over the fish to create an envelope then bake for 10 minutes. Let rest for 5 minutes before serving with extra dill scattered over.