Note This recipe was published in the Sydney Seafood School Cookbook ($49.99, hbk, Penguin Lantern) by Roberta Muir and has been reproduced with minor GT style changes.
Fish is often wrapped in baking paper, foil, leaves or even bark to help protect its delicate flesh and keep it moist while it steams in its own juices. When diners open the parcels at the table, all the delicious aromas are released. Eugenio Riva often served fish cooked this way at the popular Ristorante Riva. If you let the vegetables cool completely rst, you can wrap the parcels a few hours ahead of time and leave them in the fridge ready to go - just remove them from the fridge about 20 minutes before cooking so they come to room temperature.