For some reason, a lot of people are nervous about cooking fish. If that sounds like you, then I encourage you to give this recipe a go as it’s so quick and easy–and pretty much foolproof. The fish is steamed in paper parcels, which keeps it perfectly moist, and the roast vegetables and olives are a delicious accompaniment.
Put the potatoes, fennel, garlic cloves, tomatoes and olives in a bowl. Add the olive oil and season with sea salt and freshly ground black pepper. Toss to combine, then put the seasoned vegetables on a roasting tray and
Meanwhile, take four large sheets of baking paper and wet each piece under some running water to soften it. Place a piece of fish in the centre of each sheet of paper. Top each fish with two slices of lemon, some of the fennel fronds and
© 2016 All rights reserved. Published by Murdoch Books.