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

Baked fish and potatoes and a leek and green peppercorn sauce

It's the return of the fish-plus-spuds-plus-leeks combo! I made this with River Cobbler fillets, but it would work with any firm white fish fillets.

Serves 2

2 large fillets of hake, cod, cobbler
Pinch of sea salt and white pepper to taste

2 baking potatoes
sea salt

For the sauce:
2 small leeks, finely sliced
1 shallot, finely sliced
150ml single cream
1 tsp English mustard
1 tsp green peppercorns
1 splash of rosé wine
Juice of half a lemon
handful of chopped curly parsley
20g unsalted butter

Put the potatoes (in their skins) in a large pan of water and bring back to the boil. Parboil them for ten minutes, then dry them off, rub the skins with sea salt and put them on the rack in an oven pre-heated to 200C. Bake them for about 25 minutes.
Meanwhile, make the sauce: put the butter and the bruised garlic in a pan and turn it to a medium heat. Discard the garlic when it has turned golden brown and flavoured the butter. Add the leeks, shallots and peppercorns and cook for a few minutes, stirring occasionally so the leek doesn't colour. Add the lemon juice and the wine and cover for a minute to let the flavours infuse. Uncover and add the parsley, mustard and cream. Mix together well and cook covered again for a couple of minutes. Once the cream has come to the boil, take off the heat.
Meanwhile, wrap the fish fillets loosely in foil along with a pinch of salt and white pepper and some of the parsley, finely chopped. Bake in the oven with the potatoes for fifteen minutes.
To serve, press down on the top the potato with the edge of a spoon handle or similar so it splits open, lay the fish next to it and spoon the sauce over both.