This is a lovely, simple, easy way to cook fish. Two superb accompaniments for this are the Cauliflower Puree, and the Aubergine Puree. Nik uses the paper sandwich bags he brings sarnies to work in to bake the fish, they’re unbleached, unwaxed, and made from 100% renewable resources. Otherwise you can use plain greaseproof paper folded to make parcels

4 paper sandwich bags

250g new potatoes, sliced thinly

4 x 150g skinned white fish fillets such as whiting, cod or haddock

200g cherry tomatoes, halved

8 x 2 inch strips of lemon zest, shaved off the lemon with a potato peeler

16 sprigs thyme

4 tbspns white wine

20g butter (optional)

• Preheat the oven to 220C. Steam the potatoes for 6 to 8 minutes, until they’re nearly cooked

• Into each of your paper bags/greaseproof parcels put a quarter of the butter (if using, it riches up the flavour nicely, but it's by no means necessary ), a quarter of the potatoes, then a fillet of fish, a quarter of the tomatoes, 4 sprigs of thyme, 2 strips of lemon zest and a tablespoon of wine. Roll the top of the bag up tightly, and place each in a small baking dish, not much larger than the parcel. If you haven't got such dishes, put them all in one baking dish. Place in the oven, and bake for 15 to 18 minutes

• Place a dish on each plate (you don’t want to lose the juice that may have leaked out, it is lovely), the bag still closed, and serve with a green salad, seasonal vegetables, and/or the Cauliflower Puree or Aubergine Puree