January is, by tradition, a fairly quiet month. After the frenetic preparations for Christmas, the seemingly endless round of entertaining, and being entertained, there is one inevitable consequence for most of us.

That is invariably, a couple of extra inches on the waistband!

The quiet after the storm is the time when the guilt complex kicks in, the excesses are rationalized by a dramatic reduction in alcoholic consumption and, of course, the realization that steamed fish or grilled chicken are much healthier options.

I am no exception to this trend, and I tend to reflect this in my menus.

A dish which has featured several times in my cookery demonstrations, is my choice for this week's recipe.

The method of cookery is not new, though is seldom seen these days. Classically, it is called "en papillotte", meaning that the food is cooked in paper (in this case, foil), sealing all the flavour in, and using the steam generated inside the package to cook the food.

It should also be cut open at the table, so the guests can experience the full aromas contained within.

The roasted Sushi Nori seaweed is normally used in preparation of sushi and sashimi dishes, but in my recipe it adds vitamins and iron as well as lots of flavour to the fish.

I have chosen hake but you could use salmon or cod, or any fish you might deem suitable. The only criteria is that it be as fresh as possible.

Steamed hake in seaweed

Ingredients (Serves 4)

* 4 sheets Sushi Nori seaweed

* 4 x 100g medallions of hake fillet

* salt and milled pepper

* 50g spring onions, finely shredded

* 50g fresh ginger, finely grated

**1-2 glass white wine

Method:

1) Soften the seaweed by dampening it slightly.

2) Place the seaweed on four sheets of lightly greased foil.

3) Position a piece of hake on each one, season lightly, and then wrap the seaweed around to seal the fish in.

4) Sprinkle the onions and ginger over the top and moisten with the white wine.

5) Seal the foil, making it airtight, and place on a baking sheet in a hot oven, 230ºC/ Gas mark 8, for six to eight minutes.

6) When cooked, remove the foil and serve at once, with a little of the juices.

Terry's tip: The steam produced by the wine in this recipe causes the foil to puff out. When cutting open the foil at the end, the combined aromas that greet you are quite spectacular!