8 small Vivaldi potatoes, skin on, very thinly sliced (a mandoline or vegetable peeler is ideal)
1/4 cup (60ml) extra virgin olive oil
4 x 200g skinless firm white fish fillets (such as snapper)
1/2 lemon, thinly sliced
1 tbs baby salted capers, rinsed, drained
Handful of soft herbs (such as coriander, flat-leaf parsley, dill, tarragon, chervil or fennel), chopped
Preheat the oven to 200°C and preheat a baking tray. Lay out 4 large sheets each of baking paper and foil.
Divide potato among the paper, arranging 2 layers in the centre of each sheet. Drizzle with half the olive oil and season. Place a fish fillet and lemon slice on top, then scatter over capers, mixed herbs and sea salt. Drizzle over remaining 1½ tbs olive oil. Wrap up the fish, tucking the ends under to create a parcel and secure parcels with foil. Transfer to the preheated tray and bake for 20-30 minutes until the potato is tender.
Allow the parcels to stand for a few minutes before opening and serving.