1 rounded teaspoon finely snipped fresh chives
1 teaspoon lemon juice
1/2 level teaspoon paprika
2 tablespoons margarine
1 small red pepper, de-seeded and thinly sliced
2 large scallions, trimmed and sliced diagonally
4 ounce thin asparagus, trimmed and sliced diagonally
1 small zucchini, trimmed and thinly sliced diagonally
4 Flounder double fillets, each about 5 oz, skinned
4 thin slices lemon
OVEN: Preheat to 200°C (400°F)
1. Work the chives, lemon juice and paprika into the margarine with a knife and set aside.
2. Boil the vegetables for 1 minute in just enough water to cover. Drain and set aside.
3. Cut 4 pieces of nonstick baking paper, each large enough to enclose one plaice fillet. Lay a fillet on each sheet, skinned side down. Spoon a quarter of the vegetables onto each fillet and top the vegetables with a quarter of the chive mixture and a slice of lemon. Fold the edges of the baking paper together over the fish and fold the ends over before tucking them beneath the fish to make secure parcels.
4. Lift the parcels carefully into a baking dish and cook in the heated oven for 10 minutes.
Serve the parcels for the diners to open. Crusty bread and a leafy salad go well with the plaice in summer, while baked garlic potatoes make a satisfying winter accompaniment.