Preheat oven to 220°c/200°c fan forced and put a large baking tray in the oven to heat up.

Tear four large pieces of baking parchment and scrunch up to a tight ball. This helps make it more pliable. Open the paper out and sit each one in a bowl making a well in the middle. As an alternative to baking parchment you can use foil, or you can even buy individual cellophane roasting bags, which work a treat.

Divide the tomatoes between the parcels, then do the same with the chickpeas, olives, apricots, carrot, harissa, red pepper, spinach and coriander. Season and gently stir to mix.

Sit the fish fillets on top, season and drizzle with olive oil. Pull up the sides of each parcel and tie each one tightly with a piece of string. If you are using foil, scrunch together tightly, making sure you leave space in the top to allow steam to circulate.

The parcels can be prepared in advance and kept in the fridge for a good few hours before cooking at this stage.

Put the parcels on the hot baking tray and bake for 20 minutes until the fish is cooked through. When cooked, split open the parcels into bowls and serve hot with couscous or flatbreads or Naan.