Fish baked in baking paper

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Prep Time: 20
Servings: 4
Cooking Time: 20
Ingredients
  • 2.00 - firm, ripe tomatoes, skin and seeds removed, cubed
  • 4.00 - fresh, firm white-fish fillets of about 200g each
  • 5.00ml - salt and freshly ground black pepper, to taste
  • 2.00 - fennel bulbs, sliced
  • 100.00ml - olive oil
  • 1.00lemon - zest and juice of one lemon
  • 100.00ml - dry white wine
  • 1.00handful - Italian parsley, chopped
  • 12.00 - calamata olives, pitted and halved
  • 3.00 - garlic cloves, crushed
  • 1.00 - red chilli, seeded and chopped
Method
1. Preheat the oven to 180°C. Cut four sheets of baking paper to about 30 x 40cm.

2. Place a fish fillet in the centre of each piece of baking paper and season it with salt and black pepper.

3. Mix the chilli, fennel, garlic, tomato, lemon zest and parsley, and distribute the mixture amongst the fish. Drizzle olive oil over each fillet, as well as about 15ml dry white wine. Lastly, scatter the olives over and fold up each parcel. Place the parcels on a baking tray and bake them for about 15-20 minutes. Serve the fish immediately.

Chef's tip: Leave out the white wine for a healthier meal.

Wine suggestion: Open a Sauvignon Blanc, or enjoy the same wine you used in the parcels.

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