Fish in a bag with fennel, orange and olives

Name: Fish in a bag with fennel, orange and olives
Cook time: 30 min
Yield: 4
Ingredients: 1 large fennel bulb, trimmed; 4 white fish fillets, snapper, flathead or bream; Sea salt and pepper; 1 small orange, sliced; 4 bay leaves; 2 tbsp small whole black olives; 4 tbsp extra virgin olive oil; 4 tbsp orange juice; 2 tbsp flat parsley leaves, chopped

Jill Dupleix

October 19, 2011

Fish in a bag with fennel, orange and olivesNatalie Boog

Time:< 30 minsServes:4

This would have to be the simplest, lightest, easiest and healthiest way to cook fish over Easter - a Good Friday tradition, of course.

Ingredients

1 large fennel bulb, trimmed
4 white fish fillets, snapper, flathead or bream
Sea salt and pepper
1 small orange, sliced
4 bay leaves
2 tbsp small whole black olives
4 tbsp extra virgin olive oil
4 tbsp orange juice
2 tbsp flat parsley leaves, chopped

Method

Preheat oven to 220C. Cut out four 36cm square sheets of kitchen foil or baking paper. Finely shave the fennel lengthwise.
Scatter the fennel in the centre of each square and place the fish on top. Season well. Arrange a slice of orange and a bay leaf on each fish and scatter with olives. Drizzle with olive oil and orange juice. Bring the two opposing sides of the foil up and seal as tightly as you can with a crimping pattern, forming a half-moon bag. Crimp the edges twice if you can.
Bake thin fillets for 10 minutes and thick fillets for up to 15 minutes. Remove from oven, open and drain the bag juices into a jug.
To serve
Transfer the fish and fennel to warm dinner plates, drizzle with the juices and scatter with parsley.