材料:
魚 1條
酸豆 1湯匙
牛油粒 少許
刁草 少許
鹽 適量
黑胡椒 適量
檸檬 1個
焗爐紙 2張

做法:`
1. 把檸檬切片，去核
2. 把檸檬片放上焗爐紙
3. 放上刁草，之後魚
4. 把檸檬片放入魚肚內，把酸豆放入魚肚及魚面，另放檸檬片在魚上
5. 下黑胡椒和鹽
6. 加入牛油粒，灑上橄欖油，放上香草
7. 對摺焗爐紙，左右扭緊
8. 再包多一層焗爐紙包裹魚身
9. 把魚放入鑄鐵煲
10. 蓋上，小火煮約12-15分鐘
11. 打開包裝，淋上汁
12. 下黑胡椒及新鮮香草，灑檸檬汁，完成

Parchment paper wrapped fish with capers
Ingredients:
Whole Fish 1 piece
Capers 1 tbsp
Butter cubes
Fresh Dill herb
A little bit salt
A little bit black pepper
Lemon 1 pc
Parchment paper 2 pieces

Steps:
1. Slice lemon, discard seeds.
2. Put lemon slices on a parchment paper.
3. Put on dill herb. Place the fish on top of the herb.
4. Put lemon pieces and capers into the fish cavity, then put some more capers and lemon on top of the fish.
5. Sprinkle with a little bit of black pepper and salt.
6. Add butter cubes, drizzle with olive oil and herbs at last.
7. Fold the parchment paper, crimp the edges together.
8. Lay the package on another parchment paper, repeat folding. Wrap the fish.
9. Put the package in a cast iron casserole.
10. Cover lid, cook for 12-15 mins over low heat.
11. Open the package, pour hot sauce on the fish.
12. Season with black pepper and herbs, drizzle with lemon juice, serve hot.