Spanish fish parcels

Method

• Step 1
  Preheat oven to 200°C. Cut each snapper fillet into 3 pieces widthways then season with salt and pepper. Heat oil in a large frying pan over medium- high heat and cook snapper, skin-side down, in batches, for 2 minutes. Transfer to a plate.
• Step 2
  Teat for 40cm long sheets of baking paper. Place 3 pieces of snapper fillet, skin-side up, in the sentre of each sheet of baking paper.
• Step 3
  Combine beans, green onions, tomato, chillies, and lime juice in a large bowl, then season with salt and pepper. Spoon bean mixture evenly over fish, then fold paper to enclose like a parcel, tucking ends under to secure. Place parcels on a large oven tray and bake in oven for 10 minutes or until fish is just cooked. Place parcels on plates. Open parcels and top with a dollop of sour cream and some coriander leaves. Serve immediately with lime wedges and steamed rice.