Made with fennel, potatoes, lemon and asparagus, this recipe will soon be in your regular rotation.
Pre heat the oven to 200/400/gas 6
Cut 8 pieces of baking parchment into 35cm x 35cm squares.
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.
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.
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.
Place on a baking tray and cook in the oven for 25 minutes.
Serve the parcels straight onto plates so you retain all the lovely juices.
Nutritional analysis per serving (4 servings)
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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