Pesto fish parcels

1 Heat the oven to 200°C/fan 180°C/ gas 6. Cut out 4 x 40cm squares of non-stick baking paper and the same of foil. Lay the paper squares on top of the foil squares, then brush them lightly with some of the olive oil.

2 Blanch the green beans in a pan of boiling water for 2 min. Drain, rinse under cold running water to stop them cooking further, then mix with the other vegetables.

3 Divide the vegetables among the 4 squares, then top with a fish fillet and season with ground black pepper. Spoon 1 tablespoon pesto on top of each fillet, then drizzle with 1 teaspoon olive oil. Scatter the cherry tomatoes around the vegetables and add 2 lemon wedges to each parcel. Scrunch up the paper and foil, leaving a little space around the fish.

4 Put the parcels in a baking tray, then bake for 15–20 min until the fish is cooked through and the veg are tender (open one parcel carefully to check – steam will escape). Serve the parcels at the table so everyone can enjoy opening their own. For a more substantial meal, serve with brown rice.