Quick & Easy

Baby leek and fennel fish parcels with fried cauliflower

These tasty fish parcels are so easy to make and taste fantastic served over crispy fried cauliflower.
baby leek and fennel fish parcels with fried cauliflower



1.Preheat oven to 200°C/400°F.
2.Place each fillet on a square of oiled foil large enough to completely enclose fish; top each fillet with a quarter of the fennel and a quarter of the leek, drizzle with butter. Gather corners of foil squares together above fish; twist to enclose securely.
3.Place parcels on oven tray; bake about 15 minutes or until fish is cooked as desired.
4.Meanwhile, heat oil in wok; deep-fry cauliflower, in batches, until browned and crisp. Drain on absorbent paper.
5.Discard foil from parcels just before serving fish on cauliflower.

We used blue-eye fillets in this recipe. When deep-frying the cauliflower, make sure the oil is very hot so the vegetable crisps and browns. If not, the cauliflower will absorb excess oil and become limp and soggy.


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