Preheat oven to Gas 6, 200°C, fan180°C. Scale fish (see previous page).
Cut 4 squares of baking parchment, each large enough to wrap around and enclose the fish.
Divide the finely sliced fennel, leek and carrots between the sheets of baking parchment and add chopped parsley. Lay a whole fish on each then top with 2 slices of lemon and sprigs of dill. Fold up 3 sides and fold edges of parchment again to seal.
Pour a little wine into each parcel through the open end and then seal that tightly. Place the fish on a baking tray and put in the oven for 20-25 minutes until just firm to the touch.
To eat a cooked whole fish, slide the knife along the backbone and under the top fillet to loosen the fish from the bones. When you've eaten the top fillet you can lift out the whole fish bone, revealing the fillet.
Pair this with Tesco Finest Argentinian Chardonnay
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