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.
The recipe has already been added to your recipe book.
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