Name: Lemon fennel snapper parcels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon olive oil; 1 medium fennel bulb (300g), sliced thinly, fronds reserved; 4 x 100g snapper fillets; 1 medium lemon (140g), sliced thinly; 4 fresh chervil sprigs

Ingredients

1 teaspoon olive oil

1 medium fennel bulb (300g), sliced thinly, fronds reserved

4 x 100g snapper fillets

1 medium lemon (140g), sliced thinly

4 fresh chervil sprigs

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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