Low-fat fish parcels with creamy spring onions and chilli

Method

1. Skin the fish fillets and lay each on a large piece of greaseproof paper, folded over to be twice as thick.

2. Top each fillet with 3 fresh large prawns (peeled or unpeeled) and scatter with 2 sliced spring onions, 1 finely chopped red chilli and a handful of chopped fresh parsley. Spoon 1-2 tablespoons half-fat crème fraîche and 1 tablespoon white wine over each fillet and season. Fold over each parcel and tuck in the edges to seal.

3. Put on a baking tray and bake in a preheated oven at 220°C/fan200°C/gas 7 for 10-12 minutes until the parcel is puffed up and golden. Open at the table.