Ingredients
Method
1.Cut five pieces of baking paper 32cm long and spread them on the bench. Alternatively, use a double-thickness of tin foil, and oil the part that will come in contact with the fish fillets.
2.Rinse fish fillets, shake dry, then put one on each piece of baking paper, folding to make parcels of an even thickness, tucking thin parts in the middle (the fifth piece of paper is for a bundle of clams).
3.Sprinkle fish with salt, lemon zest, dill and garlic. Add a few cherry tomatoes and one clam to each, then drizzle everything with lemon oil.
4.Tie parcels tightly with string, allowing a little bit of room for ingredients to swell. If you tie the string in a bow, it’ll be easier to undo it.
5.Put the rest of the clams in a bundle on the last piece of paper, squeeze over a little lemon juice and drizzle with oil. Tie in a bundle.
6.Cook fish parcels on a heated barbecue hot plate for 15-20 minutes (or in an oven preheated to 180°C on fan bake), or until nearly cooked through and the clams have opened. The only way to test this is to untie one of the parcels and check; be careful not to overcook the fish, remembering that it will continue to cook as it stands.
7.Serve immediately with extra clams from the clam parcel.
For the fish, use snapper, south island cod, red mullet or bream.
Note
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