Instructions: Fillet the bass as described in the previous recipe.

Drain the porcini retaining their soaking water wash and dry.

Fry them in a tablespoon of the olive oil for a few minutes then add some of the carefully strained soaking water.

Season and cook together for a few minutes until soft.

Preheat the oven to 200-230C/400-450F/Gas 68. Make six rectangles of doubled foil dull side out brush with oil and sprinkle with salt and pepper.

Place a fillet in the middle of one half of each piece of foil skin side down and put a few porcini a couple of small thyme sprigs and a knob of butter on top.

Moisten with a little of the porcini juices.

Fold the other half of the foil over and seal the edges to make a loose but airtight package.

Place the packages on a baking tray and bake in the oven for 10-12 minutes.

The foil will puff up.

Remove from the oven and rest for about 2 minutes before serving.

Variation: instead of dried porcini and tomatoes use sun dried tomatoes and trevise leaves and add a tablespoon of olive oil to each package.

The foil packages should be opened at the table to appreciate the smell of the steamed fish and mushrooms.

Serves 6

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