Method

• 1.
  Heat oven to 200°C. Fold four large, square pieces of baking paper in half. Fold in two opposite sides to form a pouch with an opening.
• 2.
  Place 1 fish fillet in each pouch. Divide garlic, wine, butter, lemon slices and ¼ cup (60ml) oil between the bags. Season and enclose. Place pouches on a baking tray. Bake 12 minutes or until just cooked.

• 3.
  Meanwhile, place the remaining oil in a small frypan over medium-high heat. Cook the capers for 2-3 minutes until crisp. Drain on paper towel and set aside.
• 4.
  Using a fine microplane, grate brazil nuts over a clean bowl. This will look like snow.
• 5.
  Remove fish from oven and cut into each bag, careful not burn your fingers from the released steam. Gently open the bags out fully to expose the sauce and the fish.
• 6.
  Serve the fillets topped with brazil nut snow, crispy capers and rocket leaves.