Ingredients:
2x200g sea bass fillets
1 carrot
½ leek
20g root ginger
2 teaspoons olive oil
½ fennel bulb
500ml fish stock
Zest of ½ lemon
2 spring onions, chopped
Salt and pepper

To prepare the fish and vegetables
Remove the skin from the sea bass fillets. Peel the carrot and cut into julienne strips. Remove thee outer layers of the leek and cut into fine strips. Peel the ginger (keep the skin for the stock) and cut into fine strips. Saute the ginger in a teaspoon of olive oil, add the carrots and leek and cook for 3-4 minutes. Season to taste and set aside.

To make the fennel stock
Heat 1 teaspoon of olive oil in a saucepan. Chop the fennel finely and sauté together with the skin of the ginger. Pour in the fish stock to cover the fennel and cook for 15 minutes. Remove the pan from the heat and set aside so the stock can infuse for 20 minutes. Pass it through a fine sieve, keeping the liquid but discarding the vegetables.

To make the papillotes
Preheat the oven to 180 ºC/ Gas 4. Cut a circle of greaseproof paper measuring about 20cm in diameter and place it on a A3-sized piece of aluminum foil. Place half the leek and ginger mixture in the centre of the greaseproof circle. Add a sea bass fillet and top with some lemon zest, spring onion, salt and pepper. Pour 100ml of the fennel fish stock onto the sea bass. Place another sheet of foil on top of the sea bass and fold in the edges to make a tightly sealed parcel. Make the other parcel in the same way. If making this dish for four people, put two pieces of dish in each parcel.

Put the papillotes on a ovenproof pan and heat the pan on top of the stove until the parcels start to expand. Cook in the preheated oven for 5 minutes.