200g baby leeks, thinly sliced
1 x 400g tin butter beans, drained and rinsed
4 Tbsp butter
2 cloves garlic, grated
1 tsp mixed dried herbs
1 lemon, zest and juice
250g white button mushrooms, sliced
2 x ±180g kingklip / similar sustainable white fish portions
½ lemon, sliced thinly
Fresh dill sprigs, for serving
Olive oil, for cooking
Salt and pepper, to taste
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.
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.
Recipe courtesy of South-African Mushroom Farmers' Association.