From wild salmon to line caught haddock, these work with any fresh fish - come to think of it, you can use virtually any fresh herbs too.

Ingredients

For four people

four lemon sole fillets
handful of fresh rosemary
handful of fresh sage
olive oil
lemon juice

tinfoil

Method

1.Heat the oven to 170 degrees celsius.

2.Tear the tinfoil into 40cm square pieces and brush a teaspoon of olive oil onto each square.

3.Place the fish on top of the tinfoil.

4.Cover with herbs, a big squeeze of lemon juice and a tiny drizzle of olive oil.

5.Wrap the tinfoil very loosely around the fish, creating a sort of boat shape.

6.Cook in the oven for around 15 minutes but keep checking the fish after ten. It should be white, rather than translucent and flake easily without being tough.

7.Slide onto a plate to eat - with the herbs too - if they don't look too over cooked.

8. Serve with salad and new potatoes.

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