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1
Preheat oven to 200C.
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2
Cut two squares of aluminium foil and add one piece of fish onto each square and place the pieces of foil on a roasting tray.
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3
Fold the edges of the foil up and around the fish a bit, so it will hold all of the other ingredients.
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4
Add the rest of the ingredients adding half of each of the ingredients to each one of the fish packets.
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5
So add the shrimp, the lemon slice, the salt, the parsley.
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6
To end, add the water, the tea bag and a knob of butter.
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7
Pull up the sides of the foil, scrunch up foil loosely to seal.
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8
Do this with both parcels.
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9
We will have a papillote.
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10
Place the pan with the packets into the preheated oven and cook for 15 minutes.
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11
You may need a bit more or less time it will depend on each oven s temperature.
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12
Open parcels, discard tea bag but squeeze the bag over the fish first to get the maximun tea possible.
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13
Scatter over some fresh parsley if you want.
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14
The fish was delish.
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15
We had it with some handmade mayonnaise my mom made while the fish was in the oven, but it could be served with fresh veggies.
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16
I think we re still in the battle of the bulge.
