Baked snapper with black bean butter From Adrian Richardsons The Good Life cookbook.

AS WITH meat and poultry, fish tastes so much sweeter when it's cooked whole. Baking it en papillote - in a paper or foil parcel - is the best way to do this as it seals in all the juices and flavour and keeps the fish lovely and moist. INGREDIENTS 900g snapper, cleaned and scaled Salt Freshly ground black pepper 100g butter, cubed 200g snow pea shoots 3 spring onions, sliced 1 tbsp finely sliced ginger 3 tbsp roughly chopped coriander (stalks and leaves) 1 tsp fermented black beans, roughly chopped A few thin slices of small red chilli (optional) A few drops of sesame oil (or tsp toasted sesame seeds) Lime wedges to serve METHOD Preheat the oven to 200C and lightly oil a large baking tray. Use a sharp knife to make deep slashes on either side of the fish and season the cuts generously with salt and pepper. Cut a sheet of baking paper large enough to wrap around the fish and lay it out on your work surface. Smear a little of the butter on the paper, then scatter on the snow pea shoots. Set the fish on top and cover with the remaining ingredients and the rest of the butter. Wrap the paper around the fish and fold in the ends to seal. Now wrap this package in a double layer of foil and lift on to the prepared tray. Bake for 10 min to 15 min, by which time the fish should be cooked and the bag should be all puffed up (a very thick fish may take a few minutes more). Open the parcel at the table to release the lovely aromas. Serve with lime wedges. Serves 2