Swordfish parcels

• By Mark Camilleri

Bernard Muscat's wine recommendation: A classic combination of fish with white wine: Clos henri Marlborough Sauvignon Blanc 2006 (New Zealand) or Villa Raiano Greco di Tufo 2006 (Campania) - from Paolo Bonnici.

For 6 people, you will need:

Six slices of very fresh swordfish, 375g of mussels, 375g of clams, olive oil, a clove of garlic (peeled but whole) • 12 prawns, three tomatoes (peeled, deseeded and diced), two yellow peppers (deseeded and thinly sliced), some fresh basil leaves, one red chilli, fresh parsley (chopped), salt and pepper, six large pieces of aluminium foil.

Preheat the oven to 200C/gas mark 6. Cook the garlic, mussels and clams over high heat for five minutes. Drain off the cooking liquid and keep it. Throw away the garlic. Remove the shellfish from the pan and set this aside. Add a little more olive oil to the pan and cook the prawns until they are almost done. Put the mussels and clams back into the pan with the chilli, yellow peppers, tomatoes, a pinch of salt and black pepper. Cook for five minutes or so. Heat a heavy pan until it is very hot, then sear the swordfish on both sides. Place each slice on a piece of foil, and top it with the shellfish mixture. Close the foil parcels and bake them for 10 minutes. For a casual supper, serve the opened parcels garnished with basil and drizzled with olive oil. In a more formal environment, remove the foil completely.