Seven-year-old Elyse goes fishing with her father from their kayak in Clovelly, she tells me. She knows all about gutting and filleting and the importance of freshness and sustainability and it’s been a while since the family has bought fish, she says. We forge ahead with the less adventurous, bought variety; fillets of ocean trout. We peel the lemon and slice the rind into fine julienne: a girl who knows about filleting is a dab hand at this essential junior chef skill. With considerable flair and confidence, Elyse scatters the herbs from a great height and wraps up her lemon fish parcels.
4 x 180g ocean trout fillets
Rind of 1 lemon
½ bunch coriander, roughly chopped
2 tbsp extra virgin olive oil
Juice of ½ lemon
Preheat the oven to 180C. Lay each fillet of fish onto a square of baking paper large enough to wrap around it twice and place on a baking tray. Finely slice the lemon rind into long, thin julienne strips and scatter over the fish, dividing between the four fillets. Scatter with coriander, drizzling each fillet with a little extra virgin olive oil and lemon juice. Season to taste and wrap each parcel, folding them up so the juices can’t escape. Place in oven and cook for eight to 10 minutes, or less if rare is preferred. Serve in parcels, ready to be unwrapped at the table.