8 aluminum foil 15 x 12-inch (38 x 30-cm) rectangles

2 potatoes

2 scallions, finely chopped

4 tilapia fillets or other firm-fleshed white fish (750 g / 1 1/2 lb)

2 avocados, peeled and sliced

1/2 cup (125 ml) fresh basil, chopped

Salt and pepper

1/2 cup (125 ml) white wine

1/2 cup (125 ml) olive oil

Preheat the grill, setting the burners to medium heat.

For each portion, use two layers of aluminum foil. Peel and slice the potatoes as thinly as possible, ideally with a mandolin. Place a thin layer of potatoes in the middle of each 2-ply rectangle.

Layer with the green onions, fish, avocado and basil. Season with salt and pepper.

Fold the paper toward the centre.

Seal the ends and leave an opening at the top. Pour in the wine and oil. Close to seal.

Grill for about 20 minutes.

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