Method:
1 Pre heat the oven to 200°C fan forced.
2 Heat oil in a frying pan over medium heat, cook potatoes for 5 minutes until light golden, season with salt and pepper. Transfer to a ceramic baking dish and pour over the cream, place the rosemary sprig on top. Bake for 6-8 minutes or until potatoes are tender and absorbed cream.
3 Lay a sheet of baking paper on a chopping board, top with the fish, lemon slices, butter and season with salt and pepper. Fold the paper to create a parcel, place on an oven tray and bake for 8-10 minutes until cooked through.
4 Serve the fish in the bag with the potatoes bake.