Ingredients

• 4 tomatoes
• 1kg/2lb 2oz new potatoes
• 25g/1oz butter
• 1 bunch fresh chives
• finely chopped
• 4 x 150g/5½oz stone bass fillets (or similar white fish)
• with skin
• salt and freshly ground black pepper
• splash white wine
• 1 lemon
• quartered
• juice only
• 25g/1oz butter
• 1 small handful baby leeks
• chopped into rings
• 2 bunches asparagus
• woody ends removed
• 2 shallots
• peeled
• sliced into rings
• 1 handful fresh tarragon
• roughly chopped

Directions

• For the potatoes and tomato concasse
• cut a small cross into the bottoms of the tomatoes with a small
• sharp knife and blanch them in a pan of boiling water for about ten seconds
• then drain and plunge into ice-cold water. Peel the tomatoes and discard the skins.
• Cut the peeled tomatoes into quarters and remove the seeds. Pat the tomato pieces dry with a clean tea towel and cut into small dice.
• Cut the new potatoes into barrel shapes using a small
• sharp knife. Cook the potatoes in a pan of boiling salted water for 15 minutes
• or until tender. Season
• to taste
• with salt and freshly ground black pepper and add a knob of the butter. Stir in the finely chopped tomatoes and the chives and set aside.
• For the stone bass fillets
• preheat the oven to 200C/400F/Gas 6.
• Lay two layers of foil long enough to fold over to enclose the fish fillets onto a work surface
• shiny-side up. Lay a slightly smaller piece of parchment paper on top of the foil
• place a fish fillet on top then fold over the edges of the foil to secure the parchment. Repeat until you have four parcels.
• Season the fish with salt and freshly ground black pepper. Add a splash of wine (about one tablespoon)
• a squeeze of lemon and top with a small knob of butter. Place the baby leeks and a few asparagus spears on top of the fish. Scatter over the shallot rings and the tarragon.
• Fold up each package and seal it on top
• leaving some gaps for the steam to escape. Place the foil packages on a flame-proof baking tray
• then place the tray on the hob over a medium heat for 1-2 minutes. Carefully remove the tray from the hob and place into the oven for 6-8 minutes
• or until the fish is cooked through.
• To serve
• open the packets and carefully transfer the fish and vegetables to serving plates. Drizzle over any of the juices left behind in the packet
• and serve with the new potatoes and tomato concasse alongside.