1	Wash the vegetables. Peel the courgettes, carrots and turnips.
2	Grate the courgettes, carrots and turnips separately in the midi bowl fitted with the julienne disc or, failing that, the 4-mm grater disc, stacking them horizontally in the feed tube.
3	Replace the julienne/grater disc with the 2-mm slicing disc. Slice the peppers and lemon. Set the lemon aside.
4	Fry the vegetables with a dash of olive oil for 5 minutes. Season.
5	Take a separate sheet of baking parchment for each fillet. Place a small mound of vegetables in the middle of each one and lay the fish on top. Sprinkle with a little white wine. Add a sprig of dill and a slice of lemon.
6	Season.
7	Wrap the parchment up like a boiled sweet, securing the ends with string.
8	Bake in a preheated oven at 180 °C (gas mark 4) for 20-25 minutes. The precise time will vary, depending on the thickness of the fillets and the vegetables.
9	Open the parcels just before serving.

Chef’s tip

you can use other types of fish, such as salmon and perch

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