Red mullet en papillotte

Serves 4

This way of cooking fish in paper would be typical of the times, but it's a simple and healthy method that suits today's tastes. In his recipe Alexis Soyer instructs the cook to cut a sheet of foolscap paper into a heart shape, but these days we can use greaseproof or silicone paper instead. Or use a clear roasting bag as I've done, which you can get in most supermarkets.

4 red mullet fillets, weighing about 130-150g, pin bones removed
Half small leek, trimmed, finely shredded and washed
1 small carrot, peeled and finely shredded
A few sprigs of dill or fennel
A few sprigs of thyme
Salt and freshly ground white pepper
1-2tbsp extra virgin olive oil
4 clear oven bags or 4x30cm rounds of greaseproof/silicone paper and a little egg white

Pre-heat the oven to 180C/gas mark 5. Season the mullet fillets and top the skin side with the shredded carrot, leek and herbs. Drizzle with olive oil. If you're using an oven bag designed to fit a chicken it'll be too big for the fish. Tie the bag up with string 7-8cm from the end of the fish and trim off any excess. If you're using greaseproof paper, place the fish just off-centre and fold the paper over. Brush the edges lightly with egg white and crimp them by just turning them and overlapping until the edges are completely sealed. Place the bags on a tray and cook for 10-12 minutes. Serve with a salad or new potatoes.