Serves: 4

Ingredients:
4 pieces of salmon
4 pieces of monkfish
8 tiger prawns
4 pieces of cod or any white fish
1 packet of mange tout
1 teaspoon ginger grated
1 packet of bean sprouts
1 glass of white wine
1 tablespoon garlic butter
salt & pepper

Directions:

Cut out 4 large squares of tinfoil. Brush some garlic butter in the middle of each one. Place some mangetout and bean sprouts on top of the garlic butter. Place a piece of fish and 2 prawns on top and sprinkle on the ginger and salt & pepper. Fold the tin foil around so as to form a parcel. Just before closing, pour in a dash of white wine in each one. Seal the edges and place on the barbecue to cook for approx 6-8 minutes until the fish is cooked through. Serve with the juices from the fish.
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