parchment paper
8 sprigs fresh dill
4 sprigs fresh tarragon
4 x 150 g mild white fish (such as sole, flounder or cod)
3 tbsp almond oil
salt & pepper
4 green onions (slied on the bias)
½ red bell pepper (julienned)
8 lemon slices
1 cup sliced almonds (lightly toasted)
To serve, carefully tear open each parcel (take care for the steam escaping). Dispose of the lemon slices (or serve them on the side), and use a spatula to lift the fish (with everything except the herb springs at the bottom) to a plate. Sprinkle with sliced almonds and serve immediately. Alternatively, the parcels can be served on a plate for your guests to open at the table, serving the sliced almonds on the side.