Snapper with fennel en papillote

Name: Snapper with fennel en papillote
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 2 × 400 g (12¾ oz) snapper or red mullet, filleted; 4 teaspoons Pastis or Ricard (optional); 16 fresh basil leaves; 80 ml (2¾ fl oz) white wine; 60 g (2 oz) unsalted butter; 16 fresh basil leaves; 2 × 400 g (12¾ oz) snapper or red mullet, filleted; 2 large fennel bulbs

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Cooked in a parcel of greaseproof paper or foil to retain all the juices and flavours, the white wine, basil leaves and gentle anise flavour of fennel infuse the sweet snapper or mullet.

Ingredients

2 × 400 g (12¾ oz) snapper or red mullet, filleted
2

Fish course
Pescatarian
Gluten-free

Method

Wash the fish, dry on paper towels and refrigerate until needed. With a small sharp knife, trim off the small stalks at the top of the fennel bulbs, keeping the leaves and discarding the thick stalks. With a large sharp knife, cut the bulb in half from the top down through the root, then cut away and discard the root. Cut the fennel into 5 mm (¼ inch) thick slices.