Snapper en Papillote

1 whole cleaned snapper or fish fillets
fresh dill or fresh thyme
2 garlic cloves finely chopped
salt and pepper
1 lemon sliced
1 small chilli (optional) 
Olive oil or butter
egg white to seal the papillote
a splash of dry white 

to serve a green or a shaved fennel salad or roasted vegetables or a ratatouille

Preheat your oven to 200C untill hot, cooking time will take approximately 20 min. This dish can also be cooked on the barbie

Stuff the fish with most of the fresh herb, some garlic, some chilli and some lemon slices.

Place the rest underneath the fish when placed at the centre of a large paper foil piece. You may add on top some carrots cut in julienne, some leak cut in julienne ...

sprinkle the lot with some olive oil and white wine and close the foil. Do not wrap the fish tightly to allow air to circulate within. You will know when to take the fish out when the papillote will be all puffed up. Take it out of the oven couple of minutes after and let it rest for 3 or 4 minutes.

it's ready to be served