2 * 180gkingklip / similar sustainable white fish portions
fresh dill sprigsfor serving
olive oilfor cooking
salt and pepperto taste
For the parcels
Preheat braai to medium high heat.Place two large rectangles of baking paper on the kitchen counter.Heat a drizzle of olive oil in a frying pan and sauté the leeks with a good pinch of salt until soft.
Divide in two between the pieces of baking paper placing the filling onto one side of the paper.Top with butter beans.
Combine the butter, garlic, herbs and lemon zest in a saucepan and bring to a simmer.Cook for 1 minute until fragrant then remove from the heat.
For the fish
Scatter parcels with some of the mushrooms and then top with the fish. Season. Finish with the rest of the mushrooms and lemon slices.Drizzle everything with the lemon and garlic butter.
Fold the baking paper over the fish and mushrooms.Pleat the edges tightly to seal well.Place on the braai and close the lid.
Cook for ± 12 minutes until the fish is steamed through and the mushrooms are tender.
Open parcels carefully and scatter with fresh dill and pour over the lemon juice.Serve straight out of the parcels and enjoy.