Fish en Papillote

Cook time

15 Minutes

Serves

Difficulty

Easy

Recipe created November 2020.

Fish en Papillote is an easy, healthy and flavourful way of cooking fish.

Using the freshest produce, Larissa Takchi will show you how to create a simple and delicious meal in less than 15 minutes.

4 fillets of firm white fish, skin removed (cod or snapper)
2 lemons, zest and juice

½ tsp chilli flakes
Reserved fennel fronds
2 tsp fennel seeds
200ml extra virgin olive oil
Sea salt, to taste

1 fennel, sliced into ½ cm pieces (reserve fronds)
4 kipfler potatoes, washed, par boiled and sliced
Capers, to serve
Crème fraiche, to serve
Salsa verde, to serve

Fresh dill and tarragon, to serve

Find all the ingredients for Larissa's recipe at

Costi's Fresh Seafood

Freshworld

Coles

Preheat the oven to 220C. In a medium bowl, combine the lemon zest, chilli flakes, fennel fronds and seeds, olive oil and sea salt. Add the fish, fennel and kipfler potatoes to combine and coat evenly with the oil.

Lay out a piece of baking paper large enough for each fillet of fish. Place pieces of the fennel and potatoes at the base, draining off excess oil. Place one fillet of fish on top, season with sea salt and fold the baking paper in half. Crimp and fold the sides of the parchment paper to create a pouch and seal. Place in the oven and cook for 10-12 minutes or until the fish is opaque in the centre.

When ready to serve, open the pouch and top with capers, add a dollop of crème fraiche, a teaspoon of salsa verde, lemon juice and fresh herbs.

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