1

Line the base of a large steamer basket with baking paper. Add enough water to a saucepan or wok so the level is just under the basket and bring to a gentle simmer.

2

Using a vegetable peeler, peel the zucchini into wide ribbons. Place one-quarter of the zucchini ribbons lengthways on a sheet of baking paper, overlapping to make a rectangle large enough to enclose one fish fillet. Season with salt and pepper. Place one of the fish fillets on top of the zucchini and wrap the zucchini over the fish to enclose, tucking the zucchini under the fish. Repeat with the remaining zucchini and fish to make 3 more parcels.

3

Place the fish parcels, in a single layer, in the steamer basket. Steam, covered, over simmering water (ensuring basket is not touching water) for 8-10 minutes or until the fish is cooked through.

4

Meanwhile, whisk the cornflour and 1½ tablespoons of water in a bowl to combine. Combine the cream, lemon juice and cornflour mixture in a small saucepan. Cook, stirring, over medium heat until mixture boils and thickens. Remove from heat. Stir in the chives. Season. Serve the fish with the lemon chive sauce, plus extra chives and the lemon wedges.