Sea Bass/Sea Bream Parcels with Fennel and Wine

Things to do with Fennel - Part Two

Per person:

• A filleted Sea Bass or Sea Bream
• Half a fennel bulb
• Fennel leaves
• Juice of half a lemon
• 175ml white wine
• garlic

Pull a long piece of tin foil off and lay it over a shallow dish (enough to give it shape to stop the liquid coming out, and so the dish is under the tinfoil in the middle). Fold a piece of tin foil into four so you get a rectangle 20cm x 15 cm and lay this in the centre again molding to the dish.

Finely slice the fennel and lay it out on top of the tinfoil rectangle. Sprinkle on some chopped garlic. Lay on one of the fish fillets, skin side down. Then lay a couple of fennel leaves across the fillet. Spinkle a tiny bit of lemon and wine across the fillet and lay the next fillet on top, skin side up. Lay a few fennel leaves on top of the fish and sprinkle with the remaining lemon and wine.

Take the two ends of the large piece of foil and join together above the fish and roll down. Then fold the two short ends in to make a sealed parcel. Place on a baking tray and cook in over for 15min at 170C. Serve with salad and potatoes or vegetables.

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