Instructions: Tear off four large squares of silver foil.

Use a little butter to grease the centre of each one.

Lay a fillet on each piece of foil squeeze over a little lemon juice and season with salt and pepper.

Snap the sprigs of rosemary in half and lay one on each fillet.

Top with a generous tablespoon of creme fra"che.

Seal the parcels loosely.

Cook on a barbecue for about six minutes or bake for about six minutes or bake for six minutes at 190C/275F/gas mark 5. Serve immediately.

Serves 4

The parcels of fish can be prepared in advance but remember to take them out of the fridge and let them warm to room temperature before cooking.

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