Lunch

Lemon fennel snapper parcels

lemon fennel snapper parcels
4
10M
20M
30M

Ingredients

Method

1.Preheat oven to 200°C (180°C fan-forced).
2.In a small frying pan, heat oil over medium heat; cook fennel, stirring, for about 5 minutes, or until tender.
3.Divide fennel and reserved fronds among four 20cm squares of baking paper or foil. Place fish on fennel mixture; top with lemon. Gather corners of paper together above fish; twist to enclose securely.
4.Place parcels on an oven tray; bake for 15 minutes. Stand fish 5 minutes before serving topped with chervil.

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