Barramundi en papillote with fennel and green peppercorns
Prep 15 mins
Cook 15 mins
Serves 4
Difficulty 2
This simple fish en papillote is lovely served with boiled baby kiplfer potatoes, and a shaved fennel and rocket salad on the side.
4 wild barramundi fillets (about 150gm each)
1 baby fennel bulb, shaved on a mandolin
8 large green olives, flesh thinly sliced
1 tsp green peppercorns, crushed lightly
80ml dry white wine, or vermouth
80g butter, quartered
1 tbsp finely chopped flat-leaf parsley
1. Preheat oven to 210C. Cut four large sheets of baking paper and place on a bench. Place mounds of fennel in the centre of each and spread to the size of the fish fillet. Place fish on top of each and then top with olives, butter and vermouth or wine and parsley. Season to taste. Fold the longest sides of the parcel into the centre over the fish, then fold down together to create a seal across the top. Press each end flat and fold paper inwards to seal the ends, like you would a parcel. Fish parcels can be kept in the fridge assembled and ready to bake for a few hours ahead. The folds should hold the parcels in place. Another way to secure the paper, so no steam escapes is to bring all the edges inwards and tie with kitchen string in the centre.
2. To serve, bake parcels on a tray until fish is cooked through (15 minutes). Serve with lemon wedges on the side.
INGREDIENTS
METHOD
Recipe and image by Eatable.
