Name: Onion and fennel fish parcels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 bunch (180g) spring onions, thinly sliced; 1 medium fennel bulb, thinly sliced, tops reserved; 20 gram butter; 2 clove garlic, crushed; 4 150 g skinless white fish fillets; 1/2 teaspoon fennel seeds; 1 medium lemon, thinly sliced; mixed salad, to serve

Ingredients

1 tablespoon vegetable or olive oil

1 bunch (180g) spring onions, thinly sliced

1 medium fennel bulb, thinly sliced, tops reserved

20 gram butter

2 clove garlic, crushed

4 150 g skinless white fish fillets

1/2 teaspoon fennel seeds

1 medium lemon, thinly sliced

mixed salad, to serve

Method

1.Heat oil in a medium saucepan over moderately low heat. Add onion and fennel cook, covered, stirring occasionally, until soft. Add butter and garlic; cook and stir over moderate heat for 5 minutes or until mixture is creamy. Season to taste.

2.Preheat oven to 180°C/160°C fan forced. Spread onion mixture over centre of four 40 x 30cm pieces of baking paper. Top with fish; season. Sprinkle with fennel seeds, then top with lemon slices. Close paper around fish to seal. Place parcels on a baking tray.

3.Bake For 10-15 minutes or until fish is just cooked. Open parcels, then sprinkle with reserved fennel tops. Serve with salad.

Fish cooking time depends on shape and thickness; it’s cooked when flesh is opaque and flakes easily. Use a thin fillet, like perch
Note

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Ingredients

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