Made with fennel, potatoes, lemon and asparagus, this recipe will soon be in your regular rotation. 


  • 600g small new potatoes cut very finely into 0.4cm slices

  • 4 x 170g sea bass filets, skin removed, washed and patted dry

  • Salt and Pepper

  • 1 teaspoon fennel pollen

  • 1 lemon, cut into thin slices

  • 4 spring onions, trimmed and cut into equal pieces

  • 300g fresh asparagus spears, woody ends removed, chopped into equal pieces

  • 1 tablespoon of extra virgin olive oil


  • 1.

    Pre heat the oven to 200/400/gas 6

  • 2.

    Cut 8 pieces of baking parchment into 35cm x 35cm squares.

  • 3.

    Place 4 pieces next to each other on the work surface. Arrange a quarter of the potatoes on the middle of each square and place a fish fillet on top.

  • 4.

    Season with salt and pepper and sprinkle some fennel pollen. Place 2 or 3 lemon slices on top of each fish fillet and scatter the spring onions and asparagus over and around. Drizzle with a little olive oil.

  • 5.

    Top each pile with a second piece of parchment and, starting at one corner, twist the edges all the way round to seal the parcel. Make sure there aren’t any gaps for the steam to escape, otherwise the potatoes won’t cook properly.

  • 6.

    Place on a baking tray and cook in the oven for 25 minutes.

  • 7.

    Serve the parcels straight onto plates so you retain all the lovely juices.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 339kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 36g
  • Carbohydrate 32g
  • Sugar 3g
  • Sodium 999mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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