Method
What you do
Make the butter topping: use a mortar and pestle pound to gather
the salt, pepper, fennel seeds and garlic granules, add the lemon
zest and stir in. Add the tomato paste and butter followed by the
chopped herbs, mix well.
Rinse the fish and pat dry. Sprinkle with the salt and pepper all
over.
Lay the sheets of foil out on your work top, add a teaspoon of the
butter topping in the middle of each and spread out with the back
of your spoon to make a base for the ingredients.
Arrange the potatoes to create a cushion for the fish, top each with
the lemon slices, then the courgette sticks. Lay the fish fillet on
top. Divide the butter topping between them and spread it to
cover the fish. Add the vine of cherry tomatoes, then seal the foil
by drawing up 2 sides to meet in the middle above the fish, tightly
fold it over to seal so you create a nice bag.
Pop the bags on a baking tray and bake in a pre-heated oven 180c
fan/200c/gas 6 for 25 minutes. Remove from the oven, leaved
sealed and rest for 5 minutes. Open the bags and slide the
contents onto a serving plate, spoon the lovely buttery sauce over
and serve.