Fish en papillote with tray roasted vegetables

Another great recipe for river cobbler, although it'd work with any firm meaty fish fillets. The fish cooks in the bag, and when you open it at the table you get all the gorgeous vapours released. Divine!

2 fish fillets
lemon slices
2 sprigs of rosemary and/or thyme
Sea salt and white pepper to taste

For the vegetables:
1 small sweet red pepper, torn up into small chunks
1 courgette, medium-sliced diagonally
1 small red onion, medium-sliced
A handful of baby plum tomatoes
lemon slices
two garlic cloves, bruised
two sprigs of rosemary and/or thyme
olive oil

First, preheat your oven to 185C. Put all the vegetable ingredients into a shallow baking tray, mixing everything together and laying the lemon slices on top. Roast for about 45 minutes.
For each fish, cut out one 30cm square of foil, and one of greaseproof paper. Rub a little oil on the greaseproof paper so it doesn't burn, and to help it stay in place with the foil. The foil will form the inside layer of your parcel. Place a fillet, sprigs of herbs and a couple of lemon slices on one half of the foil square. Fold over, and start at one end, folding over to make a seal all the way round. Repeat to make a tighter seal and press down all round with a rolling pin or similar.
Put the parcels on a baking sheet and into the oven with the vegetables for fifteen minutes (turn the oven up to 200C and move the vegetables down to the bottom of the oven if necessary).
Serve on warm plates with cold white wine