To Make Foil Bags
• Take 8 sheets of aluminium foil approximately 30 cm (12 in) square. Take 2 sheets of foil and put the non-shiny sides together. Repeat with remaining squares
• Brush the top of each double square with olive oil, to prevent the fish sticking
• Fold three of the edges inwards several times to create a well-sealed pouch – the fourth side will be sealed once the ingredients have been placed inside
To Cook Fish
•Preheat the oven to 200ºC (400ºF)
• Put a heavy-based pan over a medium flame, add the olive oil, celery, onion and garlic, and sweat the vegetables for 2–3 minutes. Add the butter and whisk until smooth and shiny, then add the broad beans, mix together, season well and remove from heat
• Season the fish with salt and lime juice. Place a piece of the fish in each foil bag, followed by a spoonful of the broad bean mixture. Add another drizzle of olive oil before sealing each bag tightly
• Lay the bags flat on a rack resting on an oven tray. Place in the oven and cook for 20 minutes
• Remove from the oven, cut open the bag and remove the fish, vegetables and juices to a plate (be careful of the steam that will escape from the bag once open)
• Serve with a celery leaf salad and crusty bread.
TIP
The bag should have ballooned up within 10 minutes of being in the oven. If it has not, then the bag has not been sealed correctly or has been pierced. Remove the contents immediately into a new bag, replace it in the oven and cook for 15 minutes
