Plaice parcels with orange & radicchio salad

Mix together the fennel, chillies, lemon juice and oil in a non-metallic bowl and set aside.

Cut 4 sheets of nonstick baking paper, each 35 × 18 cm (14 × 7 inches), and fold them in half widthways. Lay ½ sheet over a plate and arrange a fish fillet on one side of the fold. Sprinkle over some chopped dill and fold over the paper to enclose the filling. Fold in the edges and pleat to secure. Repeat with the remaining fish.

Place the wrapped fish on a baking sheet and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 8 minutes or until the paper is puffed up and brown.

Meanwhile, make the salad. Cut the top and bottom off the oranges with a serrated knife to reveal the flesh, then cut away the remaining peel and pith. Holding the fruit above a serving bowl, cut between the membranes to release the fruit segments. Add the radicchio and gently toss together.

Place each fish parcel on a large plate and cut an X-shaped slit in the top and curl back the paper, or pull the paper apart to open the parcel, releasing a fragrant puff of steam. Serve with bowls of the fennel and chilli mixture and the radicchio and orange salad, and lemon wedges.