Snapper, fennel and semi-dried tomato parcels

snapper, fennel and semi-dried tomato parcels


Herb butter


1.Preheat oven to 200°C (180°C fan-forced).
2.To make herb butter; beat ingredients in small bowl until combined. Place on piece of plastic wrap; shape into a log, wrap butter mixture tightly in plastic wrap. Place in refrigerator until firm; remove 15 minutes before serving.
3.Melt butter in medium frying pan; cook fennel, stirring, until softened. Remove from heat; blend or process with the water, tomatoes, oregano, garlic, rind, juice and oil until mixture forms a paste.
4.Score each fish three times on both sides; place each fish on a square of lightly oiled foil large enough to completely enclose fish. Top each fish with a sixth of the fennel mixture; gather corners of foil squares together above fish, twist to enclose securely. Place parcels on oven tray; cook about 15 minutes or until cooked as desired.
5.Discard foil just before serving; top fish with a slice of the herb butter.

A modern take on the traditional French method of cooking “en papillote” (in sealed paper packets), this recipe uses aluminium foil rather than parchment to enclose the ingredients. Cooking this way intensifies the contained flavours.


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