Fish, Fennel and Tomatoes in a Bag

Name: Fish, Fennel and Tomatoes in a Bag
Ingredients: 2 x 150 g firm white fish fillets (at least 2.5 cm thick), skinned (ask your fishmonger for sustainably caught fish); salt and pepper; 2 orange slices (or lemon if you prefer); 75 ml dry white wine olive oil; 2 bay leaves; 2 medium tomatoes, sliced, or 10 cherry tomatoes, halved; 2 thyme sprigs; 1 small fennel bulb, trimmed and thinly sliced, with any green fronds reserved

Preparation info

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This a clean and fast way of cooking fish and there–s an element of theatre to opening the bag at the table like a crisp packet and getting a nostrilful of fragrance. To make it into a more substantial meal, add a few cooked haricot or cannellini beans or some sliced parboiled new potatoes to the bags.

Ingredients

2 x 150 g firm white fish fillets (at least 2.5 cm thick), skinned (ask your fishmonger for sustainably caught fish)

Fish course
Pescatarian
Gluten-free
September
Summer
July
August

Method

Heat the oven to 200°C/Gas 6.

First make your bag: if you’re using foil, take 2 large squares, fold each in half, and then roll over three sides to form a packet with an opening at the top. If you’re using baking parchment, do the same but secure the sides with a couple of stap