Fish parcels with roast vegetables

banner

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

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.

Ingredients

  • 800 g (1 lb 12 oz) waxy potatoes, peeled
  • 1 large fennel bulb (450 g/1 lb)
  • 4 garlic cloves, bruised
  • 250 g (9 oz/1 punnet) cherry tomatoes
  • 16 kalamata olives
  • 2 tablespoons olive oil
  • 4 x 150 g ( oz) boneless, skinless firm white fish fillets
  • 2 lemons, 1 thinly sliced and 1 cut into wedges
  • 4 teaspoons butter

Method

Preheat the oven to 200°C (400°F). Cut the potatoes and fennel into 3 cm (1¼ inch) chunks, reserving the fennel fronds for later.

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 roast in the oven for 30 minutes.

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 1 teaspoon of the butter. Season well, then wrap up the paper parcels, enclosing the fish.

When the vegetables have been in the oven for 30 minutes and the potatoes are lightly golden, put the fish parcels on a separate baking tray and bake for 15 minutes. After this time, both the fish and vegetables should be cooked through. Remove the fish parcels from the oven and unwrap one. Press the tip of a knife into the thickest part of the flesh–the fish is cooked if it flakes easily and is no longer opaque.

Serve the fish parcels with the roast vegetables and lemon wedges. You can also serve the fish with green sauce or lemon-mustard mayonnaise.