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Cut the fish fillets to size for four individual portions. This will vary depending on the size of the fish.
Peel the tomatoes and remove the seeds, chop into small dice.
Remove the stalks and seeds from the peppers and slice very finely.
Peel the onion and cut in half, slice finely.
Wipe the mushrooms and slice thinly.
Boil the potatoes and cut them in half lengthwise.
Leave a small amount of the butter aside and melt the rest in a pan, gently fry the onions, mushrooms, tomatoes and peppers.
Add the bay leaf, lemon juice, water, salt and pepper and simmer gently for 10 minutes with the lid on.
Prepare four pieces of baking paper squares at least twice the size of the fish fillet.
Melt the butter that you set aside at the beginning and brush the centre of the baking paper with it. Place a quarter of the cooked and cooled vegetables in the centre of each piece of paper.
Place a fish fillet on top of the vegetables. The tail end will be thinner so fold it under so that the piece of fish is the same thickness. Season with salt and pepper.
Place half a cooked potato on top of each fish fillet along with a little chopped dill. You can also place a slice of lemon or lime on top as well.
Fold the paper around the fillets so that no water or steam can escape and place all the parcels onto a baking tray. Spray the parcels with a little water.
Place into a preheated 170 degree oven for 15 to 20 minutes.
Serve the parcels hot and unopened on the plate.
Serve with a green salad.