Kitchen Cadets: Lemon fish parcels - Seafood

Method

Preheat the oven to 180C. Lay each fillet of fish onto a square of baking paper large enough to wrap around it twice and place on a baking tray. Finely slice the lemon rind into long, thin julienne strips and scatter over the fish, dividing between the four fillets. Scatter with coriander, drizzling each fillet with a little extra virgin olive oil and lemon juice. Season to taste and wrap each parcel, folding them up so the juices can't escape. Place in oven and cook for eight to 10 minutes, or less if rare is preferred. Serve in parcels, ready to be unwrapped at the table.