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Snapper with fennel en papillote
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
1 hr 15
Appears in
Published 1999
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 2
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.
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