Sole in a bag with courgettes and black olives recipe

I love the colours and flavours of this dish. The black olives and basil add a salty, herbal tang, but the overall effect is surprisingly delicate. I like to serve these parcels just as they are, so people can open them up at the table. The steam billows out and the aroma hits diners smack in the face. It's really theatrical, and great fun. Serves 4 1 spring onion, trimmed and thinly sliced 1 yellow courgette, trimmed and thinly sliced 1 green courgette, trimmed and thinly sliced 50g black olives, pitted and cut in half a bunch of basil salt and pepper 1 tbsp olive oil 3 lemon sole, skinned and filleted to make 12 fillets 50g butter 50ml white wine Preheat the oven to 180C/350F/gas mark 4. Place the spring onion, yellow courgette, green courgette, black olives and basil in a bowl. Season with salt and pepper, pour over the olive oil and mix together well. Cut four pieces of greaseproof paper or foil, each one measuring about 30 x 30cm. Divide the vegetables into four equal piles on the pieces of paper or foil. Place three sole fillets on each of the vegetable mounds, and fold each fillet in half to save them from overcooking. Season the sole with salt and pepper. Divide the butter evenly between each pile. Then fold the paper or foil over to create four parcels and, before you close them, pour a quarter of the white wine into each one. Seal the parcels tightly by folding over the edges and crimping them together. Leave a little space inside the parcels for the steam. Place a large, heavy-based frying pan or roasting tin over a high heat and pop the parcels into it. When the parcels start to expand, remove them from the heat and place in the oven for 7 minutes. Remove and serve at once. • This recipe is taken from Bryn's Kitchen by Bryn Williams (Kyle Cathie Ltd, £25). Buy a copy from the Guardian bookshop for £20