Fish Parcels With Clams

Directions

1. 1
   Preheat the oven to 350°F. Cut five pieces of parchment 12 1/2-inches long and spread on work surface. Alternatively, use a double-thickness of foil and oil the part that will come in contact with the fish.
2. 2
   Place a fish fillet on each of four pieces of baking paper, folding to make parcels of an even thickness, tucking thin parts in the middle (the fifth piece is for clams).
3. 3
   Sprinkle fish with salt, lemon zest, dill sprigs and garlic. Add a few tomatoes and 1 clam to each. Drizzle with oil.
4. 4
   Tie parcels tightly with string, allowing a little bit of room for ingredients to swell. If you tie the string in a bow, it'll be easier to undo it.
5. 5
   Put the rest of the clams in a bundle on the last piece of paper, squeeze a little lemon juice over the clams and drizzle with oil. Tie in a bundle.
6. 6
   Bake for 15-20 mins, until nearly cooked through and the clams have opened. The only way to test this is to untie one of the parcels and check; be careful not to overcook the fish, remembering that it will continue to cook as it stands. Top fish with extra clams and serve immediately.