Step 1

In the bowl of a small food processor, combine the yoghurt, mint, chilli flakes and lemon zest and juice, then whiz until well combined. Season.

Step 2

Place the fish fillets in a shallow glass dish. Pour over half the yoghurt marinade, spreading it over the fish with the back of a spoon. Cover dish with plastic wrap and refrigerate for 10 minutes.

Step 3

Season zucchini slices with salt and set aside for 1-2 minutes to soften slightly.

Step 4

Remove one fish fillet from the marinade. Place 6-8 zucchini slices over the fish, overlapping slightly, then tuck the ends underneath. Repeat with the remaining fish fillets and zucchini.

Step 5

Preheat the oven to 200°C.

Step 6

Cut four 30cm x 40cm rectangles of baking paper. Take one rectangle and fold in half. Open out and place one piece of fish in the centre along the crease. Spoon 1 tbs marinade over the fish and drizzle with 2 tsp olive oil. Season. Fold paper in half over fish and, using scissors, trim the open edges into a semicircle. Crimp at 1cm-2cm intervals, making firm creases to seal tightly. Twist the ends to secure and place on a baking tray. Repeat with remaining fish and paper.

Step 7

Cook for 8-10 minutes until the bags are puffed and golden. Remove the tray from the oven and allow the parcels to rest for 2-3 minutes.

Step 8

Transfer parcels to serving plates. Carefully cut open using scissors, then scatter a little parsley over the fish and serve with lemon wedges.