Preheat the oven to 400°F.

Divide the fish among four sheets of parchment paper or foil. Each sheet should be large enough to completely enclose a fillet.

Season the fish with salt and pepper, sprinkle with paprika, and drizzle with the oil. Top with the scallions, zucchini, lemon, and red pepper.

Wrap the foil around each fillet, folding and pressing the edges together to seal the packet completely.

Place the packets on a baking sheet and bake for 15 to 20 minutes, until the fish is cooked through and the vegetables are tender.

Soor

Bring the water to a boil in a large, heavy-based pan over high heat.

Using a whisk, stir the cornmeal into the boiling water in a steady stream, whisking constantly until incorporated.

Reduce the heat to low and simmer, stirring constantly, until the mixture thickens.

Continue to cook over low heat, stirring constantly, until the cornmeal is soft, about 30 to 40 minutes. To test, spoon a little onto a small plate and let it cool, then rub it between your fingers to check that the grains have softened.

When the soor is ready, stir in olive oil or butter, and season with salt and pepper.

Carefully cut open each packet and serve with the soor.